Chips Recipe

Wash and cut

Scrub the russet potatoes under cold running water to remove dirt. Peel if you prefer (skins can be left on for texture). Cut potatoes into chips about 1 to 1.5 cm (3/8 to 1/2 inch) thick for classic chips. Keep pieces uniform so they cook evenly.

Rinse and remove starch

Place the cut potato pieces in a large bowl and rinse under cold water, draining and repeating until the rinse water runs clear (2–3 rinses). This removes excess surface starch and helps achieve crisper chips.

Optional soak

For extra-crisp chips, submerge the cut potatoes in cold water for 30 minutes to 2 hours in the refrigerator. After soaking, drain and pat completely dry with clean kitchen towels or paper towels.

Par-cook in simmering water

Bring 2 liters of water to a gentle simmer in a large pot. Add the dried potato pieces and simmer for 4–6 minutes until just tender but not falling apart. They should be slightly soft when pierced with a fork. Drain thoroughly.

Shock in ice bath

Immediately transfer the drained potatoes to an ice bath (2 cups ice + cold water) to stop cooking. Once cooled, drain again and pat completely dry. Cooling helps firm the potatoes and improves texture.

Heat oil (first fry)

Pour about 1 liter of vegetable oil into a deep, heavy-bottomed pot or deep fryer, filling it to no more than two-thirds full. Heat the oil to 160°C (320°F). Use a thermometer to monitor temperature. If you don't have a thermometer, oil should be hot but not smoking.

First fry (cook through)

Working in small batches so oil temperature remains steady, add potato pieces and fry for 4–6 minutes until they are cooked through but pale and limp. Do not overcrowd. Remove with a slotted spoon or spider and drain on a wire rack or paper towels.

Rest between fries

Allow the par-fried chips to rest 10–15 minutes at room temperature (or refrigerate briefly) while you heat the oil hotter for the second fry. This rest helps create a crisp exterior on the second fry.

Heat oil (second fry)

Increase the oil temperature to 190–200°C (375–400°F). Again, monitor with a thermometer. Higher heat will crisp and brown the exterior quickly.

Second fry (crisp and brown)

Fry the par-cooked chips in small batches for 2–4 minutes until golden brown and crisp. Toss gently with the slotted spoon for even browning. Remove and drain on a wire rack or paper towels.

Season

While still hot, sprinkle coarse sea salt over the chips to taste, tossing gently to distribute. If using optional seasonings (black pepper, smoked paprika, garlic powder), mix them together in a small bowl and dust lightly over the hot chips. Finish with chopped fresh parsley if using.

Serve chips immediately while hot and crisp. For best texture, do not cover tightly as steam will make them soggy. Leftover chips can be cooled, refrigerated in an airtight container for up to 2 days, and reheated in a hot oven (220°C / 425°F) on a baking sheet for 8–10 minutes to re-crisp.