Thick Hand Cut Chips Recipe

Wash, peel, and cut

Wash potatoes thoroughly. Peel if you prefer (skins can be left on). Cut each potato into thick hand-cut chips roughly 1 to 1 1/4 inches (2.5–3 cm) wide: first slice lengthwise into 1/2-inch slabs, then stack and cut those into evenly sized batons.

As you cut, place the chips in a large bowl of cold water to prevent browning and remove surface starch.

Place cut chips in a large saucepan and cover with cold water (about 2 liters) so they sit at least 1 inch above the potatoes. Add 1 tablespoon kosher salt. Bring to a simmer over high heat, then reduce to a gentle simmer. Parboil 6–8 minutes until the outside is softened but centers are still firm (a knife should meet slight resistance).

Drain immediately in a colander and rinse under cold running water until chips reach room temperature. Shake off excess water. Spread chips on a clean kitchen towel or a baking tray lined with paper towels and pat dry thoroughly—this step is critical to avoid oil splatter and ensure crispness.

Once mostly dry, transfer chips to a large bowl. Toss with 2 tablespoons of vegetable oil to coat lightly; this helps create a slightly crisp surface and assists in forming a golden crust. If you want a rough, fluffed exterior (classic chip texture), gently rough up the edges by tossing or shaking the bowl so edges pry slightly—do not mash.

Heat neutral frying oil in a deep heavy-bottomed pot or deep fryer to 325°F (160°C). Use enough oil so chips can float freely (about 1 liter for a medium pot). Working in batches, gently add chips and blanch for 4–5 minutes until pale and soft but not browned. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Let cool for at least 10 minutes (chips may be chilled for better results).

Raise oil temperature to 375°F (190°C). Fry chips in small batches for 2–4 minutes until golden brown and crisp. Monitor closely to avoid burning. Remove with a slotted spoon and drain on a wire rack or paper towels. Immediately season with sea salt and freshly ground black pepper; sprinkle optional garlic powder if using.

If you prefer not to deep fry, preheat oven to 450°F (230°C). After parboil and drying, toss chips with 3–4 tablespoons oil to coat. Spread in a single layer on a rimmed baking sheet (use two sheets if needed). Roast 25–35 minutes, turning once halfway through, until golden and crisp. Finishing time varies by oven and chip thickness—watch for deep golden edges. Season immediately.

Serve hot for best texture. Offer ketchup, mayonnaise, malt vinegar, or your preferred dipping sauce. Leftovers can be reheated in a hot oven (425°F / 220°C) for 8–10 minutes to re-crisp.