Potato Chips Recipe
Make Potato Chips Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & Prep
Seasoning & Finish
Method
Potatoes & Prep
Soak to remove starch
Place the slices in a large bowl and cover with cold water. Swirl them and let soak at least 30 minutes (up to 2 hours) to remove excess starch, which helps crispness.
Rinse and dry
After soaking, drain and rinse the slices under cold water until water runs clear. Spread slices in a single layer on clean kitchen towels or paper towels and pat very dry. For best results, let them air-dry on a rack for 15–20 minutes or use a salad spinner to remove moisture.
Frying & Seasoning
Heat oil
Pour oil into a deep, heavy pot or deep fryer to a depth of about 2–3 inches (5–7 cm). Heat oil to 175°C (350°F). Use a thermometer to maintain temperature; if oil is too hot, chips brown too quickly and may remain soft inside.
Fry in batches
Working in small batches (enough so slices can move freely, about 10–15 slices per batch depending on pot size), gently lower potato slices into the hot oil using a spider or slotted spoon. Fry, stirring occasionally to prevent sticking, until slices are golden and crisp, about 2–4 minutes depending on thickness. Thinner slices cook faster.
Drain and season
Use a slotted spoon to transfer chips to a paper towel–lined tray or wire rack to drain. Immediately sprinkle with fine sea salt (portion about 1/8–1/4 tsp per batch) while chips are hot so salt adheres. If using pepper or vinegar, lightly dust with pepper or toss quickly with a teaspoon of vinegar before salt so vinegar adds tang without making chips soggy.
Repeat
Repeat frying, draining, and seasoning until all slices are cooked. Maintain oil temperature between 160–180°C (320–355°F) by adjusting heat and allowing oil to recover heat between batches.
Cool and serve
Let chips cool for a few minutes to crisp further. Taste and adjust seasoning if needed. Serve within a few hours for best texture; store completely cooled chips in an airtight container for up to 1 day to preserve crunch.