Chips Recipe

Prepare potatoes

Wash and scrub the russet potatoes well to remove dirt. Trim any bad spots. You can peel them if you prefer, but leaving the skins on adds texture and flavor. Cut potatoes into chips (fries) about 1 to 1.2 cm (3/8–1/2 inch) thick for a standard chip.

Rinse and soak

Place the cut potatoes in a large bowl and cover with the cold water. Add 1 tablespoon white vinegar (optional) and 1 teaspoon of the kosher salt to the water. Stir, then let soak for at least 30 minutes and up to 2 hours. This removes excess surface starch and helps chips crisp.

After soaking, drain the potatoes and rinse under cold running water until water runs clear. Spread the potatoes on clean kitchen towels or paper towels and pat completely dry. Drying thoroughly prevents oil splatter and promotes crisping.

Heat oil

Pour oil into a heavy, deep pot or deep fryer to a depth of about 5–7 cm (2–3 inches). Heat the oil to 160°C (320°F) for the first fry. Use a thermometer to maintain temperature; if you don't have one, the oil should shimmer but not smoke.

First fry (blanch)

Working in batches to avoid crowding, gently lower a portion of the dried potatoes into the 160°C oil. Fry for 4–6 minutes until pale, soft but not browned. Use a slotted spoon to transfer chips to a wire rack or tray lined with paper towels to drain. Repeat with remaining potatoes.

Rest between fries

Let the blanched chips rest for 10–15 minutes. This step firms the interior while the exterior dries slightly, which helps achieve crispness in the second fry.

Second fry (crisp)

Increase oil temperature to 190–195°C (375–385°F). Fry the blanched chips in batches for 2–4 minutes until golden brown and crisp. Stir gently for even coloring. Remove with a slotted spoon and drain on a wire rack or paper towels.

While still hot, sprinkle the chips with the remaining 1 teaspoon kosher salt (or 1.5 teaspoons fine sea salt total) and black pepper if using. Toss lightly to distribute seasoning evenly.

Serve immediately with malt vinegar, ketchup or your preferred condiments. If making ahead, keep chips in a warm oven (100–110°C / 210–230°F) on a wire rack to maintain crispness for up to 20–30 minutes, but best served fresh.