Chips Recipe

Prep potatoes

Wash and peel the potatoes if desired (leave skin on for more texture). Using a mandoline or a very sharp knife, slice potatoes 1.2–1.8 mm (about 1/16–1/8 inch) thick into an even stack. Keep slices even for uniform frying.

Rinse and dry

Place the potato slices in a large bowl of cold water and swish for 1–2 minutes to remove excess starch. Change the water and repeat until it runs fairly clear (2–3 rinses). Drain and then dry the slices thoroughly in clean kitchen towels or paper towels—moisture will cause oil splatter and soggy chips.

Heat oil

In a heavy-bottomed pot or deep fryer, pour enough vegetable oil to give at least 2–3 inches depth (about 1 L for a medium pot). Heat oil over medium-high to reach 350°F (175°C). If you don't have a thermometer, test with a small piece of potato: it should sizzle actively and begin to brown in about 45–60 seconds.

Fry in batches

Fry slices in a single layer in small batches (about a handful at a time) so oil temperature stays stable. Fry, stirring gently with a slotted spoon or spider, until golden and crisp, about 2–4 minutes per batch depending on thickness. Remove chips to a paper towel–lined tray to drain.

Season immediately

While chips are still warm and oily, sprinkle each batch with kosher salt (about 1/8 to 1/4 tsp per batch) and a pinch of black pepper. Toss gently so seasoning adheres. Repeat with remaining batches.

Cool

Allow chips to cool completely on a wire rack for 10–15 minutes; they will continue to crisp as they cool. Taste and adjust seasoning if needed.

Dry spice mix

If using smoked paprika, garlic powder, and onion powder, combine the three spices in a small bowl. After frying each batch and while chips are still hot, sprinkle about 1/8–1/4 tsp of the spice mix over the chips and toss to coat evenly. Use more or less to taste.

Salt-and-vinegar chips

For salt-and-vinegar style, lightly mist or brush the warm chips with diluted vinegar: mix 2 tablespoons vinegar with 1 tablespoon water in a spray bottle or small bowl. Lightly spray or brush a thin layer over each batch immediately after draining, then season with salt to taste. Let chips rest on a rack for 5–10 minutes for vinegar flavor to set.