Bag Of Potato Chips Recipe

1. Wash and slice

Scrub the potatoes well to remove dirt. Using a mandoline set to about 1.5 mm (1/16 inch) or a very sharp knife, slice the potatoes into uniformly thin rounds. Aim for consistent thickness so chips fry evenly.

2. Rinse and soak

Place the slices in a large bowl and cover with cold water (about 1 L). Swirl and drain; repeat until the rinsed water runs clear to remove excess surface starch (2–3 rinses). Then cover with fresh cold water and soak at least 30 minutes and up to 2 hours. This removes more starch and helps chips get crisp.

3. Dry thoroughly

Drain the potato slices and spread them on clean kitchen towels or paper towels. Pat and press gently to remove as much surface moisture as possible. Any remaining water will cause oil to spit and produce soggy chips.

4. Heat the oil

Pour about 1 L of vegetable oil into a heavy-bottomed pot or deep fryer, leaving at least 5 cm (2 in) of headspace. Heat the oil to 180°C (350°F). Use a thermometer to monitor temperature. If you don't have a thermometer, test with one slice: it should sizzle vigorously and float.

5. Fry in batches

Working in small batches (handfuls so chips have room), gently add slices to the hot oil. Stir gently with a slotted spoon to separate slices. Fry until golden and crisp, about 2–4 minutes depending on thickness and temperature. Adjust heat to keep oil between 170–180°C (340–355°F).

6. Drain and season

Using a slotted spoon or spider strainer, transfer fried chips to a wire rack set over a baking sheet or to paper towels to drain briefly. While still hot, sprinkle with fine sea salt (use about 1/2 to 1 tsp per batch, adjusted to taste) and any optional seasonings (see Optional Flavorings). For salt & vinegar chips: lightly spray or toss with 1–2 tbs vinegar while hot then sprinkle salt; for flavored powders mix powders and toss immediately so they stick while chips are hot.

7. Cool completely

Allow chips to cool completely on the rack; they will crisp further as they cool. If storing in a bag (to mimic a bag of potato chips), ensure chips are fully cooled first so trapped steam doesn't soften them.

8. Salt & Vinegar

After draining each batch, lightly sprinkle vinegar (about 1–2 tbs total across batches) by brushing or spraying; immediately toss with salt so the vinegar flavor adheres.

9. Smoky / Savory

Combine smoked paprika, onion powder, garlic powder and black pepper in a small bowl. Sprinkle about 1/4 to 1/2 tsp of the mixture over each batch while hot and toss to coat. Adjust to taste.

10. Parmesan

With chips still hot, dust them lightly with finely grated Parmesan (about 1–2 tbs distributed across all chips) and toss quickly so the cheese adheres. Serve soon after as cheese can lose crispness if stored long.

11. Once fully cooled, store chips in an airtight resealable bag or container at room temperature for up to 2–3 days for best crispness. For a fresh 'bag' experience, fill a food-safe paper bag or resealable bag only after chips have cooled. Re-crisp briefly in a 150°C (300°F) oven for 3–5 minutes if they soften.