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Ingredients
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Potatoes & Prep
Frying & Seasoning
Finishing (optional)
Method
Potatoes & Prep
Wash and peel
Wash potatoes thoroughly under cool running water. Peel if you prefer skin-off chips (leave skin on for more texture and flavor).
Rinse and soak
Place the potato slices in a large bowl and rinse under cold water, swirling to remove surface starch. Drain and then cover with cold water (about 1 liter) and add ice cubes if available. Soak for 30–60 minutes to remove excess starch and help crispness.
Dry thoroughly
Drain the soaked potato slices and spread them on clean kitchen towels or paper towels. Pat dry thoroughly until no surface moisture remains. Dry potatoes will fry more crisply and reduce oil splatter.
Frying & Seasoning
Heat the oil
Pour oil into a deep, heavy-bottomed pot or deep-fryer, filling to no more than two-thirds full. Heat oil to 160°C (320°F) for the first blanch fry. Use a thermometer to monitor temperature.
First fry (blanch)
Working in small batches (so the oil temperature stays steady), fry the potato slices at 160°C (320°F) for 4–6 minutes until they are softened and pale, not browned. Use a slotted spoon or spider to transfer slices to a tray lined with paper towels to drain and cool briefly.
Increase temperature
Raise the oil temperature to 185°C (365°F) for the second fry. Allow oil to come back up to temperature between batches.
Second fry (crisp)
Fry the blanched slices in small batches at 185°C (365°F) for 1–3 minutes, turning as needed, until golden brown and crisp. Remove with a slotted spoon and drain on fresh paper towels or a wire rack set over a tray.
Season immediately
While chips are hot, sprinkle with coarse salt to taste (use the 2 tsp as a guideline), freshly ground black pepper, and optional garlic powder or smoked paprika. Toss gently to distribute seasoning evenly so it adheres to the hot oil on the chips.
Finishing (optional)
Serve: Transfer chips to a serving bowl or basket lined with paper. Serve hot. Leftovers will lose crispness but can be briefly re-crisped in a 200°C (400°F) oven for 5–7 minutes.