Chips Recipe

Wash and slice

Wash the russet potatoes well to remove dirt. Using a sharp knife or mandoline, slice the potatoes to 1/16–1/8 inch (1.5–3 mm) thickness for classic thin chips. If you prefer thicker chips, slice to 3/16–1/4 inch (4–6 mm). Aim for uniform thickness so they cook evenly.

Soak and dry

Place the slices in a large bowl of cold water. Add the 1 tsp coarse salt and swish to release surface starch. Soak for 20–30 minutes to remove excess starch (this helps crispness). Drain and rinse the slices, then spread them in a single layer on clean kitchen towels or paper towels. Pat thoroughly dry — moisture will cause oil splatter and prevent crisping.

Heat oil

Pour about 1 cup of neutral oil into a heavy-bottomed skillet or a small Dutch oven so there is roughly 1/2–3/4 inch of oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dipping the edge of a potato slice — it should sizzle steadily when the oil is ready.

Fry in batches

Carefully add a single layer of potato slices to the hot oil without overcrowding (work in small batches). Fry, stirring gently with a slotted spoon or spider, until the chips turn golden and crisp, about 2–4 minutes for thin slices and 4–6 minutes for thicker slices. Monitor closely — they can go from golden to burnt quickly.

Drain and season

Use a slotted spoon to transfer the cooked chips to a wire rack set over a baking sheet or to a plate lined with paper towels to drain. While still hot, sprinkle each batch with a pinch of fine salt (divide the 1 tsp among batches) and a light dusting of black pepper and optional flavoring if using. Toss gently so seasoning adheres.

Allow the chips to cool for 1–2 minutes (they will crisp further as they cool). Taste and adjust seasoning if needed. Serve warm or at room temperature. Leftovers can be kept in an airtight container for up to 1 day but will lose peak crispness over time.