Potato Chips Recipe
Make Potato Chips 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
Seasoning
Frying
Method
Potatoes & Prep
- 1
Wash and slice
Wash the potatoes thoroughly to remove dirt. Leave skin on or peel according to preference. Using a mandoline set to about 1.2–1.5 mm (or the thinnest safe setting for chips), slice potatoes into very thin, even slices. If you don't have a mandoline, use a sharp knife and aim for uniform, paper-thin slices.
- 2
Rinse
Place the slices in a large bowl and cover with cold water. Swirl the slices for 30–60 seconds to remove surface starch, then drain. Repeat rinsing and draining 2–3 times until the water is clearer.
- 3
Soak
After rinsing, cover the slices with fresh cold water and add ice cubes. Soak for at least 30 minutes (up to 2 hours) to firm the slices and remove remaining starch. This helps achieve crispness.
- 4
Dry thoroughly
Drain the potato slices into a colander and spread them out on clean kitchen towels or paper towels. Pat dry thoroughly — moisture will cause oil to spit and produce soggy chips. Alternatively let them air-dry for 15 minutes and pat again.
Frying
- 5
Heat oil
Pour the oil into a deep, heavy pot or deep fryer to a depth of about 5–7 cm, leaving at least 5 cm headspace. Heat oil to 175°C (350°F). If you don't have a thermometer, test by dropping one potato slice in: it should sizzle and rise to the surface immediately, not burn.
- 6
Fry in batches
Working in small batches (about a handful of slices at a time), gently add slices to the hot oil using a slotted spoon or spider. Fry, stirring gently to prevent sticking, for about 2–3 minutes per batch until golden and crisp. Thinner slices may take less time (1.5–2 minutes). Do not overcrowd the pot or oil temperature will drop.
- 7
Drain
Using the slotted spoon, transfer chips to a paper-towel-lined baking sheet or wire rack set over a sheet pan to drain. While still hot, immediately sprinkle with fine sea salt to taste. Repeat frying remaining slices.
- 8
Optional second fry for extra crispness
For extra-crispy chips, once all batches are fried and cooled slightly, heat oil to 190°C (375°F) and flash-fry each batch for 30–45 seconds until very crisp and lightly golden. Drain again and season.
Seasoning
- 9
While chips are still warm and slightly oily, season with fine sea salt. For a basic seasoned chip, also sprinkle black pepper. For flavored chips, add smoked paprika or other seasonings while chips are hot so the spices adhere. Toss gently to distribute evenly. Taste and adjust salt/seasoning.