Add Chips Recipe

Prep the potatoes

Wash the potatoes thoroughly to remove dirt. Peel them if you prefer skinless chips (optional). Cut each potato into even sticks about 1/3 to 1/2 inch (8–12 mm) thick for classic chips. Rinse the cut potatoes in cold water until the water runs clear to remove excess starch.

Soak and dry

Place the rinsed potato sticks in a large bowl of cold water and soak for at least 20 minutes (or up to 2 hours) to further remove starch — this helps achieve crisper chips. Drain and spread the potatoes on a clean kitchen towel or paper towels and pat very dry. Removing surface moisture is important to prevent oil splatter and to crisp the chips.

Heat the oil

Pour vegetable oil into a deep, heavy-bottomed pot or a deep fryer to a depth of about 2 inches (5 cm). Heat the oil over medium-high heat to 325°F (160°C) for the first fry. If you don't have a thermometer, test by dipping a small piece of potato — it should slowly bubble but not brown quickly.

First fry (blanch)

Working in small batches (do not overcrowd the pot), carefully add potato sticks and fry for 4–6 minutes until they are softened and pale but not browned. Use a slotted spoon to transfer the blanched chips to a wire rack or a plate lined with paper towels to drain and cool for 5 minutes.

Increase oil temperature

Raise the oil temperature to 375°F (190°C) for the final crisping. Allow the oil to come fully to temperature between batches.

Second fry (crisp)

Return the cooled, blanched potato sticks to the hot oil in small batches and fry for 2–3 minutes or until golden brown and crisp. Remove with a slotted spoon and place on paper towels or a wire rack. Immediately sprinkle with salt, black pepper, and optional paprika while still hot so seasoning adheres.

Finish

If using, toss the hot chips with chopped parsley for freshness. Serve immediately for best texture.

While the chips fry, whisk together ketchup, mayonnaise, lemon juice, and garlic powder in a small bowl until smooth. Taste and adjust seasoning. Chill until ready to serve.