Chips Recipe
Make Chips Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes
Soak & Parboil
Frying
Seasoning
Method
Prepare Potatoes
Wash and peel
Wash the potatoes under cold running water to remove dirt. Peel them if you prefer peeled chips; if you like skin-on chips, scrub thoroughly and leave skins.
Cut
Cut potatoes into chips: slice into 1/3 inch (about 8 mm) thick sticks for traditional chips. Try to keep thickness consistent so they cook evenly.
Soak & Parboil
Soak to remove starch
Place cut potatoes in a large bowl and cover with cold water (about 6 cups). Let soak at least 20 minutes, up to 2 hours, to draw out surface starch. For best crispness, change water once during long soaks.
Parboil (optional but recommended for fluffy interior)
Bring a pot of lightly salted water (use about 1 tsp salt) to a simmer. Drain soaked potatoes and add to simmering water. Parboil for 3–4 minutes until edges just begin to soften but centers remain firm. Immediately transfer to an ice bath to stop cooking, then drain thoroughly and pat dry with clean kitchen towels or paper towels.
Frying
Heat oil
Add 2 cups oil to a heavy, deep pan or deep fryer. Heat oil to 325°F (160°C) for the first fry. If you don’t have a thermometer, test by dropping one small piece of potato — it should bubble steadily but not brown quickly.
First fry (blanch)
Working in small batches, fry the drained potatoes at 325°F (160°C) for 4–5 minutes until they are pale and just tender but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest for 5–10 minutes.
Increase heat
Raise oil temperature to 375°F (190°C) for the second fry. Ensure oil returns to temperature between batches to get crisp results.
Second fry (crisp)
Fry the blanched potatoes in small batches at 375°F (190°C) for 2–3 minutes until golden brown and crisp. Remove and drain on a wire rack or paper towels.
Seasoning & Serve
Season
While hot, sprinkle chips evenly with 1 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Toss gently to coat.
Serve
Serve immediately with optional malt vinegar or your preferred dip on the side. Leftover chips will lose their crispness quickly; re-crisp briefly in a hot oven (425°F / 220°C) for 5–7 minutes if needed.