Joe's Kc French Fry Seasoning Potato Chips Recipe

Prepare potatoes

Wash and peel the potatoes (peeling optional for a rustic chip). Using a mandoline or very sharp knife, slice potatoes to 1.5–2 mm (paper-thin) thickness for crisp chips. Place slices in a large bowl of cold water as you work to prevent browning.

Rinse and soak

After slicing all potatoes, pour off the starchy water and refill the bowl with fresh cold water. Rinse the slices by agitating gently, then drain. Refill with 4 cups cold water and let slices soak 30 minutes to remove excess starch for crisper chips.

Blanch (optional but recommended)

Heat 1 cup of vegetable oil in a heavy pot to 300°F (150°C). Working in batches, blanch the potato slices for 2–3 minutes until centers are just translucent but edges are not brown. Remove with a slotted spoon to a paper towel-lined tray and let cool. This step renders some starch and gives an even cook when frying hot.

Dry completely

If you did not blanch, drain and spread slices in a single layer on clean kitchen towels or paper towels and pat dry. If blanched, pat the cooled slices dry. For extra crispness, transfer to a wire rack and let air-dry 10–15 minutes or refrigerate uncovered for 20 minutes.

Heat oil for frying

Pour remaining oil into a heavy, deep pot or fryer and heat to 375°F (190°C). Use a thermometer and maintain steady temperature between 360–375°F for best results.

Fry to golden

Fry potato slices in small batches (do not crowd) for 2–4 minutes, stirring gently so they separate, until edges are golden brown and crisp. Transfer fried chips to a paper towel-lined tray or cooling rack. While still hot, immediately sprinkle 1 tsp fine salt evenly over each batch.

Cool

Let chips cool completely to room temperature; they will crisp further as they cool.

Combine dry spices

In a small bowl, whisk together 2 tsp sweet paprika, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, 3 tsp kosher salt, 3 tsp ground black pepper, 1 tsp cayenne, 1 tsp dried thyme (optional), 1 tsp sugar, and 1 tsp citric acid until uniform. Taste a pinch and adjust cayenne or salt to your preference. This yields roughly 4–5 tablespoons of seasoning — enough for 2 medium potatoes' worth of chips.

Season chips

Place cooled chips in a large roomy bowl or a paper-lined large baking sheet. Sprinkle about 1 tbsp of the seasoning blend over the chips and toss gently to coat evenly. Add more seasoning, 1/2 tsp at a time, to taste. Be sure to season while chips are still slightly warm so spices adhere better.

Store leftover seasoning

Transfer any leftover seasoning to an airtight jar and store in a cool, dark place for up to 3 months.