Denitch Fries (potato Chips) Recipe
Make Denitch Fries (potato Chips) Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & Prep
Frying & Seasoning
Optional Garnishes & Dips
Method
Potatoes & Prep
- 1
- 2
Rinse starch
Place the slices in a large bowl and cover with cold water. Swirl to remove surface starch and drain. Repeat rinsing until water runs mostly clear (2–3 rinses).
- 3
Soak
After initial rinses, fill the bowl with 1000 ml cold water and add ice. Soak the potato slices for at least 30 minutes and up to 2 hours to firm them and remove more starch. This yields crisper chips.
- 4
Dry thoroughly
Drain the potato slices in a colander and spread them in a single layer on clean kitchen towels or paper towels. Pat dry thoroughly—any surface moisture will cause oil to splatter and make chips soggy. Let air-dry for 10 minutes while you heat the oil.
Frying & Seasoning
- 5
Heat oil
Pour about 1.25 qt (approx. 1.2 liters) of neutral oil into a heavy, deep pot or Dutch oven, filling it no more than half full. Attach a thermometer and heat the oil to 325°F (163°C) for the first blanch fry.
- 6
Blanch fry (first fry)
Working in small batches (about 20–30 slices depending on pot size), lower the potato slices into the oil with a spider or slotted spoon. Fry for 2–3 minutes until the slices are soft and pale (no color). This step cooks the potato through without browning. Remove to a wire rack or paper towel-lined tray to drain and cool. Allow oil to return to 325°F between batches.
- 7
Increase heat
After all slices have been blanched and cooled slightly (5–10 minutes), raise the oil temperature to 375°F (190°C) for the crisping fry.
- 8
Crisp fry (second fry)
Fry the blanched slices again in small batches at 375°F for 1–2 minutes, turning if necessary, until golden brown and crisp. Watch closely—chips color quickly. Use a spider to remove them as soon as they reach the desired color and transfer immediately to a clean wire rack or paper towel-lined tray.
- 9
Season while hot
While the chips are still hot and immediately after draining, sprinkle each batch with 1/4 tsp fine sea salt (adjust to taste) plus a very light dusting of freshly ground black pepper. If using smoked paprika, sprinkle about 1/8 tsp per batch for a smoky note. For a tangy finish, dust lightly with vinegar powder or serve with a few drops of malt vinegar.
- 10
Cool and serve
Allow chips to cool for 2–3 minutes on the rack; they will crisp further as they cool. Transfer to a serving bowl or platter and finish with any additional salt to taste.
Optional Garnishes & Dip
- 11
Make a quick sour cream dip
In a small bowl, stir together 1/2 cup sour cream, 1/4 cup mayonnaise, 1/4 tsp garlic powder, 1/2 tsp lemon juice, and a pinch of salt and pepper. Chill for 10 minutes for flavors to meld. Sprinkle chopped chives over chips or over the dip for garnish.
- 12
Serving suggestions
Serve Denitch fries (potato chips) warm or at room temperature. Offer the dip and optional malt vinegar on the side. Store any cooled, leftover chips in an airtight container at room temperature for up to 2 days—chips are best eaten the day they are made.