Chips Recipe

Wash and peel

Wash the russet potatoes under cold running water. Peel them if you prefer classic skinless chips; leave the skins on for extra texture and flavor.

Cut into chips

Cut each potato into even sticks about 1/2 inch (1.2 cm) thick for traditional chips. Try to keep pieces uniform so they cook evenly.

Soak to remove starch

Place the cut potato sticks in a large bowl and cover with cold water. Add the ice cubes to keep water cold. Soak for at least 30 minutes, up to 2 hours, to remove excess starch — this helps achieve crispier chips.

Rinse and dry

After soaking, drain the potatoes and rinse under cold water until the water runs clearer. Spread the sticks in a single layer on clean towels or paper towels and pat completely dry. Excess moisture will cause oil splatter and reduce crispness.

Heat the oil

Pour the neutral oil into a deep, heavy-bottomed pot or a deep fryer to a depth of about 3 inches (7–8 cm). Heat the oil over medium-high heat until it reaches 325°F (163°C) for the first blanch stage. Use a thermometer for accuracy.

First fry (blanching)

Working in batches (don’t overcrowd), add a portion of the dried potato sticks to the oil. Fry for 4–6 minutes until they are softened and pale, but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat with remaining potatoes.

Increase heat

Raise the oil temperature to 375°F (190°C). Let it stabilize at that temperature before the final fry.

Second fry (crisping)

Return the blanched potato sticks to the hot oil in batches. Fry for 2–4 minutes until they are golden brown and crisp. Remove and drain on a wire rack or paper towels. Immediately season while still hot.

Season

Evenly sprinkle the hot chips with kosher salt, black pepper, and smoked paprika (if using). Toss gently to coat each piece.

Optional finish

If desired, sprinkle chopped fresh parsley over the chips and serve with malt vinegar or lemon wedges for squeezing. Serve immediately while hot and crisp.

Safety & storage

Let any leftover chips cool completely, then store in an airtight container in the refrigerator up to 2 days. Re-crisp in a 400°F (200°C) oven on a baking sheet for 5–8 minutes.