Chips Recipe
Make Chips Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potato Chips (main)
Optional Seasonings (to taste)
Method
Potato Chips (main)
- 1
- 2
Rinse and remove starch
Place the potato slices into a bowl and cover with cold water. Swirl gently for 30 seconds to release surface starch, then drain. Repeat rinsing until the water runs mostly clear (2–3 rinses).
- 3
Soak
Fill the bowl with the 4 cups cold water and add the cup of ice. Soak the slices for 30 minutes to 1 hour to firm them and remove more starch for crispness. Keep refrigerated if soaking over 30 minutes.
- 4
Dry thoroughly
Drain the slices and spread them in a single layer on clean kitchen towels or paper towels. Pat both sides completely dry — any surface moisture will cause oil splatter and soggy chips.
- 5
Heat oil
Pour oil into a heavy-bottomed pot or deep fryer so it fills about 2–3 inches. Attach a thermometer and heat oil to 350°F (175°C). If you don't have a thermometer, test with a single slice: it should sizzle steadily but not brown instantly.
- 6
Fry in small batches
Working in small batches (about a handful or a single layer depending on pot size), gently lower potato slices into the hot oil using a spider or slotted spoon. Stir gently to prevent sticking. Fry until golden and crisp, about 2–4 minutes per batch depending on slice thickness.
- 7
Drain and salt
Using a slotted spoon, transfer fried chips to a paper towel–lined baking sheet to drain. Immediately season with kosher salt (approximately 1/2 tsp per batch, total 1.5 tsp for all chips) while still hot so the salt adheres.
- 8
Finish
Allow chips to cool for a few minutes to crisp further. Taste and adjust seasoning or add optional spices (see Optional Seasonings).
Optional Seasonings (to taste)
- 9
Dry spice mix
For seasoned chips, sprinkle a light dusting of smoked paprika, garlic powder, and freshly ground black pepper over hot chips immediately after frying. Shake or toss gently to distribute.
- 10
Salt-and-vinegar chips
To make salt-and-vinegar style chips, lightly spray or toss the hot chips with 1 tablespoon of vinegar (malt or apple cider) and immediately sprinkle with salt. Work in a bowl or paper bag and shake briefly so chips remain crisp but get the tang.