District Chips Recipe

Prep and cut

Wash and scrub all potatoes thoroughly. Leave skins on. Using a sharp chef's knife or mandoline set to a medium-thin setting (about 2–3 mm), slice the potatoes into thin rounds. Keep each variety in a separate bowl to maintain color distinction. As you cut, place the slices in cold water to prevent browning and remove excess surface starch.

Rinse and soak

After slicing, rinse the potato slices under cold running water until the water runs clear (about 1–2 minutes per variety). Then submerge the slices in the cold water (use combined ~1 liter) and refrigerate for 20–30 minutes to draw out more starch for crispier chips. Drain and pat completely dry on clean kitchen towels or paper towels. Drying thoroughly prevents oil splatter and promotes crispness.

Blanch (optional, recommended for even cook)

In a wide pot, bring water to a gentle simmer with 1 tablespoon fine sea salt. Blanch the drained potato slices in small batches for 2 minutes (do not boil vigorously). This step cooks the interior slightly and helps achieve a tender interior with a crisp exterior when fried. Remove with a slotted spoon, spread on a rimmed baking sheet, and let cool / dry for 5 minutes.

Heat oil

In a heavy-bottomed pot or deep fryer, add neutral frying oil. Heat the oil to 325°F (163°C) for the first fry. Use a thermometer to maintain accurate temperature.

First fry (cook through)

Working in small batches (do not overcrowd), fry the potato slices at 325°F (163°C) for 2–3 minutes until they are softened and just beginning to take on color at the edges. Use a spider or slotted spoon to transfer to a wire rack or paper towel-lined baking sheet to drain. Let oil temperature come back up between batches.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched potato slices again, in small batches, for 1–2 minutes until golden and crisp. Purple and sweet potato slices may color differently; remove when edges are crisp and centers are firm. Drain on a wire rack or paper towels immediately. While still hot, season lightly with 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper, tossing gently to coat.

Alternative oven finish (if not deep-frying)

If you prefer to bake, toss drained, very dry slices with 2 tablespoons neutral oil and spread in a single layer on parchment-lined baking sheets. Bake in a 425°F (220°C) oven for 12–18 minutes, flipping halfway, until edges are crisp and golden. Season as above.

Make aioli

In a small bowl, combine 1/2 cup mayonnaise, 2 teaspoons malt vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon fresh lemon juice, and 1/2 teaspoon honey (optional). Whisk until smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, taste, and adjust malt vinegar or honey to reach a balanced tangy-sweet profile. Chill for at least 15 minutes to let flavors meld.

Serve

Pile a colorful mix of Idaho, sweet, and purple Peruvian chips on a serving board or platter. Serve immediately with the chilled malt vinegar aioli in a small bowl alongside for dipping.