Chips Recipe

Time1h

Serves4

Make Chips Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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.

1
Prepare the Potatoes
Wash the russet potatoes thoroughly under running water to remove any dirt. Using a mandoline slicer or a sharp knife, slice the potatoes into thin, even rounds, about 1/8 inch thick.
2
Soak the Potato Slices
Place the sliced potatoes in a large bowl of cold water and soak for at least 30 minutes. This helps to remove excess starch and makes the chips crispier.
3
Dry the Potatoes
After soaking, drain the potato slices and pat them dry with paper towels to remove excess moisture.
4
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
5
Fry the Chips
Carefully add a handful of potato slices to the hot oil, making sure not to overcrowd the pot. Fry for about 3-4 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
6
Season the Chips
While the chips are still hot, sprinkle them with salt, paprika, and garlic powder to taste. Toss gently to coat.

7
Prepare the Tortillas
Cut each corn tortilla into 6 equal triangles using a sharp knife or pizza cutter.
8
Heat the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until hot.
9
Fry the Tortilla Chips
Carefully add a few tortilla triangles to the hot oil. Fry for 2-3 minutes, turning occasionally, until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
10
Season the Chips
While still warm, sprinkle the tortilla chips with salt and cayenne pepper to taste.