Potato Chips Recipe

Wash and slice

Wash the potatoes thoroughly under cold running water to remove dirt. Leave the skin on for a rustic chip or peel if you prefer. Using a mandoline set to 1.5 mm (about 1/16 inch) or a very sharp knife, slice potatoes into uniform thin rounds (1.2–2 mm is fine). Aim for consistent thickness so chips cook evenly.

Rinse slices

Place the potato slices into a large bowl and cover with cold water. Swirl and rinse several times to remove surface starch. Drain and repeat until the water runs much clearer (2–3 rinses).

Soak to remove starch

Fill the bowl with fresh cold water and add ice if available. Soak the slices for at least 30 minutes and up to 2 hours. This extracts additional starch, which helps chips crisp better.

Drain and dry

Drain the soaked slices in a colander. Spread them in a single layer on clean kitchen towels or paper towels. Pat dry thoroughly—moisture on slices will cause oil to spit and prevent crisping. For best results, let them air-dry for 10–15 minutes, turning once.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of 3–4 inches, leaving headspace. Heat oil to 350°F (175°C). If you don't have a thermometer, test with one slice: it should sizzle immediately but not burn.

First fry (blanch)

Working in small batches (about a handful of slices at a time), fry the potato slices for 2–3 minutes until they are softened and pale golden but not crisp. Stir gently to prevent sticking. Remove with a slotted spoon or spider and drain on paper towels.

Increase temperature and crisp

Raise the oil temperature to 375–380°F (190–193°C). Return the blanched slices to the hot oil in small batches and fry 1–2 minutes, stirring, until they turn golden brown and crisp. Watch closely—chips go from perfect to overdone quickly. Remove and drain on fresh paper towels in a single layer.

Season while hot

Immediately sprinkle fine salt over the hot chips so it adheres. If using finishing flavors (pepper, paprika, vinegar powder), toss lightly while still hot so the seasonings stick. For malt vinegar chips, toss with a teaspoon of malt vinegar mixed with a little water and then a sprinkle of salt.

Let chips cool completely on a wire rack or paper towels in a single layer — they will firm up as they cool. Store completely cooled chips in an airtight container or jar for up to 2–3 days for best crunch. Re-crisp briefly in a 300°F (150°C) oven for 3–5 minutes if they soften.