Homemade Chips Recipe

Wash and peel

Wash the potatoes under cold running water to remove dirt. Peel if desired (peels can be left on for rustic chips).

Slice

Using a mandoline or a very sharp knife, slice potatoes into 2.5–3 mm (about 1/8 inch) thick slices for standard chips. Try to keep thickness consistent for even cooking.

Rinse and soak

Place slices in a large bowl and cover with cold water. Swirl to remove surface starch, then drain and repeat until water runs clearer (2–3 changes). After rinsing, submerge the slices in fresh cold water and refrigerate for 30–60 minutes (or up to 4 hours) to remove excess starch and firm the potatoes.

Blanch (par-cook)

Fill a large pot with about 1 liter (1000 ml) of water, add 1 tablespoon salt, and bring to a gentle boil. Drain the soaked potato slices and add them carefully to the boiling water. Blanch for 3 minutes—potato should be just tender but not falling apart. Immediately transfer slices to an ice bath (bowl of cold water and ice) to stop cooking. Drain thoroughly and pat very dry with clean kitchen towels or paper towels. Removing surface moisture helps prevent oil splatter and improves crisping.

Heat oil

In a large heavy-bottomed pot or deep fryer, add enough neutral oil to reach about 3–4 cm (1–1.5 inches) up the sides or to provide safe frying depth for batches. Heat oil to 160°C (320°F) for the first fry. If you don't have a thermometer, heat until a cube of bread sizzles gently and becomes golden in ~50–60 seconds.

First fry (cooking through)

Fry the blanched, dried potato slices in small batches so they can move freely—do not overcrowd. Fry at 160°C (320°F) for 3–4 minutes until the slices are softened and just beginning to take color. Remove with a slotted spoon or spider to a wire rack or paper towel–lined tray to drain and cool. Repeat until all slices are done.

Increase temperature for crisping

Increase oil temperature to 190–195°C (375–385°F). Let oil come to temperature between batches.

Second fry (crisping)

Return cooled potatoes to the hot oil in small batches and fry for 1–2 minutes until golden brown and crisp. Watch carefully—chips can brown quickly. Remove with a slotted spoon to a wire rack or paper towels to drain.

Season and serve

While still hot, season chips with the finishing salt (about 1 teaspoon, or to taste). Add optional black pepper, paprika, or a splash of malt vinegar if desired. Serve immediately for best crispness.

Storage

Chips are best eaten the day they are made. If you must store, let cool completely and keep in an airtight container for up to 1 day; reheating in a 180°C (350°F) oven for 5–8 minutes will help crisp them again but will not fully restore original texture.