Hand-cut Chips Recipe

Prep and cut

Wash and scrub the potatoes thoroughly to remove dirt; do not peel unless you prefer skinless chips. Trim any blemishes. Using a sharp chef's knife or a mandoline set to about 1/2 inch (12 mm), cut each potato into 1/2-inch-thick planks, then stack and cut into 1/2-inch-wide batons (chips). Aim for uniform thickness so they cook evenly.

Soak

Place the cut potato chips into a large bowl and cover with cold water (about 4 cups). Stir in 1 tablespoon salt. Soak for at least 30 minutes, up to 2 hours, to draw out surface starch. For best results, refrigerate while soaking.

Dry

Drain the potatoes in a colander and rinse under cold running water until water runs clear. Spread the chips in a single layer on clean kitchen towels or paper towels and pat them very dry. Moisture will cause oil splatter and poor crisping; ensure they are as dry as possible.

Heat oil

Pour about 1 liter of neutral oil into a heavy-bottomed pot or deep fryer, filling so there is at least 3–4 inches of oil but not more than two-thirds full. Attach a deep-fry thermometer. Heat the oil to 325°F (163°C) for the first cook (blanching).

First fry (blanch)

Working in small batches (avoid overcrowding), gently lower a portion of the dried potato chips into the oil. Blanch for 4–5 minutes until potatoes are softened and pale (no browning). Use a slotted spoon to transfer chips to a wire rack set over a baking sheet or to paper towels to drain. Let cool for 10 minutes. Maintain oil temperature around 320–330°F (160–165°C).

Increase heat

After all batches are blanched and cooled, raise the oil temperature to 375°F (190°C). Allow the oil to come to temperature before the second fry.

Second fry (crisp)

Return the blanched chips to the hot oil in small batches and fry 2–4 minutes, until golden brown and crisp. Stir gently to prevent sticking and ensure even browning. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Immediately sprinkle each batch with 1/4 tsp fine salt (adjust to taste).

Safety & storage

Keep a close eye on oil temperature and never leave hot oil unattended. If making ahead, cool completely and store in an airtight container for up to 24 hours; re-crisp in a 400°F (205°C) oven for 5–8 minutes before serving.

If using, toss or sprinkle the hot chips with freshly cracked black pepper and chopped parsley immediately after draining so the herbs cling. For a restaurant-style tang, lightly spritz or sprinkle 1 teaspoon vinegar over the chips just before serving, or offer vinegar on the side.