Potato Chips Recipe

Wash and slice

Wash potatoes thoroughly to remove dirt. Using a mandoline set to 1.5–2 mm (or a very sharp knife), slice potatoes into uniformly thin rounds about 1.5–2 mm thick. Uniform thickness ensures even frying.

Rinse and remove starch

Place the potato slices in a large bowl and cover with 6 cups cold water. Swirl the slices for 30 seconds, drain, then repeat until water runs much clearer (2–3 rinses). This removes excess surface starch and prevents slices from sticking.

Ice bath soak

After rinsing, fill the bowl with cold water and 1 cup ice cubes. Soak slices for 20–30 minutes. This firms the potatoes and helps achieve crispness.

Dry thoroughly

Drain the slices in a colander and spread them in a single layer on clean kitchen towels or paper towels. Pat dry thoroughly until mostly moisture-free. For best results, let them air-dry for 10 minutes more. Moisture will cause oil to sputter and make chips less crispy.

Heat the oil

Pour 1.5 cups neutral oil into a heavy-bottomed pot or Dutch oven to a depth of about 1–1.5 inches (enough to float slices). Attach a deep-fry or candy thermometer and heat oil to 350°F (175°C).

Test a slice

Drop one dried potato slice into the oil. If it sizzles and rises quickly, the oil is ready. If it browns too fast, lower heat; if it takes too long, raise heat.

Fry in batches

Working in small batches (about 12–15 slices at a time, depending on pot size), gently add slices in a single layer. Fry, stirring gently with a slotted spoon or spider to prevent sticking, until golden and crisp, about 2–4 minutes per batch depending on thickness. Do not overcrowd the oil, which drops temperature and yields greasy chips.

Drain and season

Use a slotted spoon to transfer chips to a paper towel–lined baking sheet to drain. While still hot, immediately sprinkle with kosher salt (about 1/2 tsp per batch) and a pinch of freshly ground black pepper or other desired seasoning so the salt adheres.

Repeat and cool

Repeat frying, draining, and seasoning until all slices are cooked. Let chips cool completely on a wire rack or paper towel; they will crisp further as they cool.

Adjust and toss

Taste a cooled chip and adjust seasoning. If using optional flavorings (vinegar powder, BBQ seasoning, or sour cream & onion powder), sprinkle evenly over warm chips and toss gently in a large bowl or shake briefly in a paper bag so flavor distributes. Add remaining kosher salt if needed.

Store or serve

Serve immediately for best texture. To store, cool completely and place in an airtight container at room temperature for up to 2 days (they are best fresh). Re-crisp briefly in a 300°F (150°C) oven for 3–5 minutes if they soften.