Chips Potato Recipe
Make Chips Potato 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
Frying & Seasoning
Finishing (Optional)
Method
Potatoes & Prep
Wash and peel
Wash the potatoes thoroughly under running water and peel them. If you prefer skin-on chips, scrub instead of peeling.
Rinse starch
Place the potato slices in a large bowl and cover with cold water. Swish the slices for 30 seconds to remove surface starch, then drain. Repeat rinsing until the water runs much clearer (2–3 rinses).
Soak
After rinsing, cover the slices with the cold water and add the ice cubes. Soak for 30–60 minutes to firm the potatoes and remove additional starch. This helps achieve crispiness.
Dry thoroughly
Drain the potatoes and spread them in a single layer on clean kitchen towels or paper towels. Pat very dry — moisture will cause dangerous oil splatter and soggy chips.
Frying & Seasoning
Heat oil
Pour oil into a deep, heavy-bottomed pot or a deep-fryer to a depth of about 3–4 inches (7–10 cm). Heat oil to 320°F (160°C) for the first blanching fry. Use a thermometer to monitor temperature.
First fry (blanch)
Working in small batches (so you don't crowd the pan), fry potato slices for 3–4 minutes until they are cooked through but not browned. Use a slotted spoon to transfer to a tray lined with paper towels to drain and cool. Repeat until all slices are blanched.
Raise temperature
Increase oil temperature to 375°F (190°C) for the final crisping fry. Allow temperature to stabilize.
Second fry (crisp)
Fry the blanched potato slices in small batches again for 1.5–3 minutes until golden brown and crisp. Stir gently to keep them separate. Remove with a slotted spoon and drain on fresh paper towels or a wire rack set over a tray.
Season while hot
Immediately sprinkle the hot chips with fine sea salt, freshly ground black pepper, and smoked paprika if using. Toss gently to distribute seasoning evenly.
Finishing (Optional)
Garnish
If desired, sprinkle chopped fresh parsley and grated Parmesan over the hot chips for a fresh, savory finish. Serve immediately while hot and crisp.