Crispy Chips Recipe

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.