Family Chips Recipe

Wash and slice

Rinse the potatoes under cold water to remove dirt. Leave the skins on for texture. Using a sharp chef's knife or mandoline, cut each potato into 1/3-inch (about 8 mm) thick slices. Aim for relatively uniform thickness so they cook evenly.

Soak

Place the sliced potatoes into a large bowl and cover with 6 cups cold water. Stir in 1/2 tablespoon kosher salt. Soak for 30 minutes to remove excess starch (this helps the chips crisp). After soaking, drain and rinse the slices, then spread on clean kitchen towels or paper towels and pat dry thoroughly.

If you want extra-crisp chips, blanch the slices briefly. Bring a large pot of water to a gentle boil and add 1/2 tablespoon kosher salt. Add potato slices in batches and cook 2 minutes. Remove with a slotted spoon and immediately transfer to an ice bath to stop cooking. Drain and pat dry before frying.

Heat oil

Pour about 1.5 liters (or enough to give a 2–3 inch depth) of vegetable oil into a heavy, deep pot or deep fryer. Heat oil to 350°F (175°C). Use a thermometer to maintain steady temperature.

Fry in batches

Working in small batches (do not overcrowd), gently lower potato slices into the hot oil with a slotted spoon or spider. Fry for 3–5 minutes per batch, turning occasionally, until golden brown and crisp. Thicker slices may take a bit longer. Maintain oil temperature between 325–350°F by adjusting heat.

Drain and season

Using a slotted spoon, transfer fried chips to a wire rack set over a baking sheet or to a plate lined with paper towels to drain. Immediately sprinkle with remaining 1 tablespoon kosher salt (adjust to taste). If using optional seasonings, combine black pepper, smoked paprika, and garlic powder and lightly dust some over each batch while still hot so the spices adhere. Toss gently to coat. Repeat frying and seasoning with remaining potato slices.

Once all batches are fried, transfer chips to a large serving platter or bowl. Sprinkle with chopped fresh parsley for color and a fresh note. Serve hot with ketchup, mayo, or your preferred dipping sauces.