Patatas Chips Recipe
Make Patatas Chips Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & preparation
Frying & seasoning
Optional equipment (included as ingredients for clarity)
Method
Potatoes & preparation
- 1
Wash and slice
Rinse the potatoes under cold water and scrub to remove dirt. Do not peel if you prefer skins on; peel if desired. Using a mandoline set to about 1.2–1.5 mm (1/16–1/8 in) or a very sharp knife, slice the potatoes into uniformly thin slices. Aim for consistent thickness so chips cook evenly.
- 2
Soak to remove starch
Place the potato slices in a large bowl and cover with the cold water and 1 tablespoon of salt. Stir once to distribute the salt. Soak for 20–30 minutes to draw out surface starch (this reduces sticking and promotes crispness).
- 3
Rinse and dry
After soaking, drain the water and rinse the slices under cold running water until the water runs clear. Lay the slices in a single layer on paper towels or a clean kitchen towel and blot very well. Then transfer to a fresh towel or paper towels and pat dry thoroughly. Moisture on the surface causes oil splatter and soggy chips.
Frying & seasoning
- 4
Heat the oil
Pour approximately 1 liter of neutral oil into a heavy-bottomed deep pot or Dutch oven, leaving at least 6 cm (about 2–3 in) of headspace. Attach a candy or deep-fry thermometer to the pot. Heat the oil over medium heat to 160°C (320°F) for the first fry.
- 5
First fry (blanch)
Working in small batches (about 20–30 slices at a time depending on pot size), gently slide slices into the oil with a slotted spoon, separating any that stick. Fry at 160°C (320°F) for 3–4 minutes until the slices are pale, limp and just beginning to look slightly dry at the edges—this cooks the potato through without browning. Use the slotted spoon to transfer blanched slices to a tray lined with paper towels to drain briefly.
- 6
Increase temperature
Once all slices have been blanched, raise the oil temperature to 190°C (375°F). Let it stabilize before the second fry.
- 7
Second fry (crisp)
Fry the blanched potato slices in small batches again at 190°C (375°F) for 1–2 minutes, stirring gently, until they turn golden-brown and crisp. Keep a close eye—chips can go from perfect to burnt quickly.
- 8
Drain and season
Remove the chips with the slotted spoon or spider and transfer to a fresh layer of paper towels or a wire rack set over a sheet tray to drain. Immediately sprinkle with fine salt (about 1 teaspoon total) and, if using, about 1 teaspoon of your chosen optional seasoning while the chips are still hot so seasonings adhere. Taste and adjust seasoning as desired.
- 9
Cool and store
Let chips cool completely to room temperature before serving for maximum crispness. Store any leftovers in an airtight container at room temperature for up to 2 days; moisture will soften them over time.