Salt And Pepper Chips 椒盐薯条 Recipe
Crispy potato strips seasoned with salt and pepper.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Potatoes & Preparation
Coating & Crisping
Frying
Finishing (optional)
Method
Potatoes & Preparation
Peel and cut
Peel the russet potatoes. Cut each potato into 8–10 mm (about 1/3–3/8 in) thick strips: halve lengthwise, then quarter or cut into 8–10 mm batons so pieces are similar size for even cooking.
Rinse and soak
Place the cut potato strips in a large bowl of cold water and swish to remove surface starch. Drain and refill with fresh cold water. Soak for at least 30 minutes, up to 2 hours. For extra crispness, add ice cubes to keep the water cold.
Dry thoroughly
After soaking, drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil to spit and prevent crisping.
Coating & Crisping
Toss with starch and flour
In a large bowl, combine cornstarch and all-purpose flour (if using). Add the dried potato strips and toss gently until they are lightly and evenly coated. Shake off excess powder.
Seasoning mix
In a small bowl mix the fine salt, ground white pepper and coarsely ground black pepper. Reserve half of the mix for finishing and the other half for tossing with the fries just after the first fry (see below).
Frying
Heat oil
Pour oil into a deep, heavy pot or deep fryer to a depth of about 6–8 cm (2.5–3 in). Heat oil to 160°C (320°F) for the blanch fry. Use a thermometer for accuracy.
First fry (blanch)
Working in batches (do not overcrowd), lower coated potato strips into the 160°C oil and fry for 4–5 minutes until they are just tender and pale gold but not browned. Remove with a spider or slotted spoon and drain on a wire rack or paper towel-lined tray. Let rest for 5–10 minutes.
Increase heat
Raise oil temperature to 190–195°C (375–385°F) for the final crisping fry.
Second fry (crisp)
Return potatoes to the hot oil in batches and fry 2–3 minutes until deep golden and very crisp. Drain well on a wire rack or paper towels to remove excess oil.
Finishing (optional)
Season immediately
While fries are piping hot, transfer a batch to a large bowl or tray and sprinkle with the reserved half of the salt and pepper mix. Toss gently to coat evenly so seasoning adheres to the hot surface.
Garnish
If using, sprinkle toasted sesame seeds and finely chopped scallion over the seasoned fries. Taste and add a little extra finishing salt if desired.