Crispy Chips Recipe

Time1h 30m

Serves4

Crispy potato chips.

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Ingredients

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1
Wash and slice
Wash and scrub the russet potatoes thoroughly to remove dirt. Do not peel if you prefer skin-on chips (peel if desired). Using a mandoline set to 1.5–2 mm (about 1/16–1/8 inch) or a very sharp chef's knife, slice the potatoes into uniformly thin slices. Uniform thickness ensures even crisping.
2
Rinse starch
Place the potato slices in a large bowl and pour in the cold water. Swirl the slices, then drain and repeat until the rinse water runs much clearer (2–3 rinses) to remove surface starch.
3
Soak
After initial rinses, cover the slices with the 2 cups cold water and add the ice cubes. Soak for at least 30 minutes and up to 2 hours in the refrigerator. This firms the potatoes and removes more starch for crisper chips.
4
Dry thoroughly
Drain the potato slices in a colander and spread them out on clean kitchen towels or paper towels. Pat dry thoroughly, then leave them on a wire rack for 10 minutes to air-dry. Very dry slices minimize oil splatter and improve crisping.

5
Heat oil
Pour the neutral oil into a heavy, deep pot or a deep-fryer, filling to about one-third full (approximately 1 liter in a 4–6 quart pot). Attach a thermometer and heat the oil to 325°F (163°C) for the first fry. Maintaining consistent temperature is important; adjust burner as needed.
6
First fry (blanch)
Working in small batches (about 30–40 grams or a single layer of slices), carefully lower the slices into the oil. Fry for 3–4 minutes until the slices are pale, soft, and just beginning to show tiny bubbles — not brown. Use a slotted spoon or spider to transfer them to a paper towel-lined baking sheet to drain. This step cooks potatoes through without browning.
7
Increase temperature
Bring the oil temperature up to 375°F (190°C) for the final crisp fry. Allow the oil to stabilize at that temperature between batches.
8
Second fry (crisp)
Return the blanched slices to the hot oil in small batches and fry for 1–2 minutes, stirring gently, until golden brown and crisp. Watch closely — chips go from golden to burned quickly. Remove with a slotted spoon and transfer to a fresh paper towel-lined tray to drain and cool for a minute.

9
Season immediately
While the chips are still hot and slightly oily, sprinkle each batch with a portion of the fine sea salt (total 2 tsp) and a light dusting of freshly ground black pepper. If using paprika or smoked paprika, sprinkle about 1 tsp across all batches or to taste. Toss gently on the tray or shake in a paper bag to distribute seasoning evenly.
10
Cool and store
Allow the chips to cool completely on a wire rack (this keeps them from steaming and getting soggy). Serve immediately for best crispness. To store, keep completely cooled chips in an airtight container or zip-top bag at room temperature for up to 2 days; they are best eaten the same day.