Chips Recipe

Wash and slice

Wash the potatoes thoroughly under cold water. Leave the skin on for texture and flavor or peel if preferred. Using a mandoline or a sharp knife, slice potatoes into 1/8 to 1/4-inch (3–6 mm) thick slices for classic chips. Thinner slices yield crispier chips.

Soak

Place the potato slices in a large bowl. Add 4 cups cold water and 1 tablespoon kosher salt. Stir and let soak for at least 30 minutes, up to 2 hours, to remove excess starch. This helps the chips become crisp.

Dry

Drain the potato slices in a colander and spread them on clean kitchen towels or paper towels. Pat thoroughly dry to remove as much surface moisture as possible. Wet slices will cause oil to splatter and make soggy chips.

Heat oil

Pour about 2 cups neutral oil into a heavy-bottomed pot or deep fryer, filling it to about one-third full. Heat the oil to 325°F (160°C) for the first fry. If you don't have a thermometer, test by dropping one slice — it should bubble steadily but not brown quickly.

First fry (blanch)

Working in small batches (to avoid crowding), add potato slices to the hot oil and fry for 3–4 minutes, or until they are soft and pale, not browned. Use a slotted spoon to transfer them to a tray lined with paper towels to drain and cool. This step cooks the potatoes through.

Increase heat

Increase the oil temperature to 375°F (190°C). Allow the oil to come to temperature between batches.

Second fry (crisp)

Return the cooled potato slices to the hot oil in small batches. Fry for 2–3 minutes, or until golden brown and crisp. Stir gently with a slotted spoon for even coloring. Remove with a slotted spoon and drain on fresh paper towels.

Immediately after the chips come off the oil and while still hot, sprinkle with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, tossing gently to distribute. If using optional finishes, sprinkle smoked paprika for a smoky note, grate Parmesan over warm chips, or toss with chopped parsley for freshness. Serve warm or at room temperature.

Let chips cool completely before storing. Store in an airtight container at room temperature for up to 2 days to retain crispness.