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Ingredients
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Potatoes & Main
Optional Finishes
Method
Prep
Wash and slice
Scrub the potatoes thoroughly under cold running water to remove dirt. Do not peel if you want rustic chips; if you prefer peeled chips, peel now. Using a mandoline or a very sharp knife, slice potatoes evenly to about 1.5–2 mm (thin) thickness. Aim for uniform slices so they cook evenly.
Optional soak
Place the potato slices in a large bowl of cold water as you slice to prevent browning. For crispier chips, optionally add 1 tablespoon white vinegar to the soaking water. Soak for at least 30 minutes, or up to 2 hours in the refrigerator.
Dry thoroughly
Drain the potato slices and spread them on clean kitchen towels or paper towels. Pat very dry—moisture will cause oil to spit and will reduce crispness. Replace towels if they become too damp and continue patting until slices are dry to the touch.
Frying
Heat oil
Pour about 800–1000 ml oil into a heavy-bottomed pot or deep fryer, leaving at least 5 cm (2 inches) headspace. Attach a thermometer and heat oil to 160°C (320°F) for the first fry. If you don’t have a thermometer, heat until a small piece of bread sizzles gently and turns golden in about 60–90 seconds.
First fry (blanch)
Working in small batches (enough potato slices to move freely in the oil), carefully lower slices into the oil using a slotted spoon or spider. Fry at 160°C (320°F) for 3–4 minutes until the slices are softened and pale (no color yet). Remove with a slotted spoon and drain on a wire rack or paper towels. This step cooks the potato through without browning.
Raise temperature
After completing first fry for all batches, raise oil temperature to 190°C (375°F). Let oil reach target temperature between batches so it's stable for crisping.
Second fry (crisp)
Return the blanched potato slices to the hot oil in batches, frying at 190°C (375°F) for 1–2 minutes or until golden brown and crisp. Watch closely—chips go from golden to dark very quickly. Use a slotted spoon to remove chips and transfer to a wire rack or a single layer on paper towels to drain briefly.
Seasoning & Finish
Immediately sprinkle each batch with coarse kosher salt to taste while the chips are hot so salt adheres. If using optional finishes, lightly sprinkle black pepper and/or smoked paprika, or toss with finely chopped fresh rosemary for a savory herb note. Allow chips to cool for a few minutes—their crispness will increase as they cool.
Once slightly cooled, serve chips fresh. Store any cooled, fully dry chips in an airtight container at room temperature for up to 2 days; they will lose some crispness over time since there are no preservatives.