Chips Recipe

Wash and slice

Wash potatoes thoroughly under cold running water to remove dirt. Leave skins on for a rustic chip or peel if you prefer. Using a mandoline set to 1.5 mm (about 1/16 in) or a very sharp knife, slice potatoes into uniformly thin rounds. Aim for even thickness so chips cook uniformly.

Soak

Place the potato slices in a large bowl and cover with 1.5 l cold water. Add ice if available to keep water very cold. Soak for 30–45 minutes to remove excess surface starch for crisper chips. Stir gently occasionally so slices separate.

Dry thoroughly

Drain the potato slices in a colander and spread them out on clean kitchen towels or paper towels. Pat dry very thoroughly—any surface moisture will cause oil to spit and will prevent crisping. Let air-dry for 10 minutes while you heat the oil.

Heat oil

Pour about 1.5 l neutral oil into a heavy-bottomed deep pot or a deep fryer so there is at least 3–4 inches (8–10 cm) of oil depth. Heat oil to 160°C (320°F) for the first blanch fry. Use a thermometer to monitor temperature carefully.

First fry (blanch)

Working in small batches (so slices can move freely), fry the potato slices at 160°C (320°F) for 3–4 minutes until they are softened and pale, but not browned. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. This step cooks the potato through and renders some starch.

Raise temperature

Increase oil temperature to 190°C (375°F). Let it come to temperature between batches so the oil is stable for crisping.

Second fry (crisp)

Return the blanched potato slices in small batches to the hot oil at 190°C (375°F). Fry for 1–2 minutes until golden and crisp. Remove with a slotted spoon or spider and transfer to a wire rack or paper towel-lined tray to drain excess oil. Season immediately.

While still hot, sprinkle the chips evenly with about 1 tsp extra fine sea salt (or to taste). Toss gently with tongs or shake in a bowl so salt adheres. If desired, add additional seasonings (black pepper, smoked paprika, or vinegar) but keep it simple to highlight natural sea salt.

Allow chips to cool for a few minutes to reach peak crispness. Serve at room temperature in a bowl or on a platter. Store fully cooled chips in an airtight container for up to 2 days; note they will lose peak crispness over time.