Chips Recipe

Wash and slice

Wash and scrub the potatoes well. Leave the skins on for texture or peel if you prefer. Using a mandoline or a very sharp knife, slice the potatoes into 1.5–2 mm (about 1/16–1/8 inch) thin slices. Aim for uniform thickness so they cook evenly.

Rinse and dry

Place the potato slices in a large bowl of cold water and swish to remove surface starch. Drain and repeat until the water is mostly clear (2–3 rinses). Then transfer the slices to a clean kitchen towel or paper towels and pat very dry. For crispest chips, let them air-dry on a rack for 15–30 minutes.

If you want chips with a consistent pale interior and extra-crisp finish, blanch the slices: bring a pot of water to a gentle boil and add a pinch of salt. Add potato slices in a single layer (work in batches) and blanch 2 minutes. Remove to an ice bath to stop cooking, then dry completely on towels. This step reduces final frying time and helps remove additional starch.

Pour oil into a heavy, deep pot or fryer to a depth of about 2–3 inches (enough to fully submerge slices). Heat oil over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test by dropping one slice; it should sizzle immediately and brown slowly, not burn.

Working in small batches (about a handful or enough to keep a single layer without overcrowding), carefully add potato slices to the hot oil. Fry, stirring gently or turning slices so they don’t stick, until golden and crisp, about 2–4 minutes depending on thickness. Thinner slices will cook faster.

Using a slotted spoon or spider, transfer chips to a wire rack set over a baking sheet or to paper towels to drain. Immediately season with kosher salt and black pepper while still hot so seasoning adheres. Repeat with remaining slices, ensuring oil returns to 350°F between batches.

If using optional seasonings, sprinkle paprika and garlic powder on the hot chips and toss gently to coat. For salt-and-vinegar-style chips, lightly mist or sprinkle 1 tablespoon of vinegar over a batch while still warm and toss quickly, then salt to taste.

Let chips cool 2–3 minutes to crisp further, then serve immediately. Leftover chips can be stored in an airtight container at room temperature for a day or two but will lose some crispness.