Pub Chips Recipe

Prepare the Potatoes

Wash and scrub the russet potatoes under cold water to remove any dirt. Pat them dry with a kitchen towel.

Slice the Potatoes

Using a sharp knife or a mandoline slicer, slice the potatoes into thin rounds, about 1/8 inch thick. For uniformity, a mandoline is recommended.

Soak the Potato Slices

Place the sliced potatoes in a large bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch and makes the chips crispier.

Heat the Oil

In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a potato slice in; if it sizzles, it’s ready.

Dry the Potato Slices

After soaking, drain the potato slices and pat them dry with paper towels to remove excess moisture. This step is crucial to achieve crispy chips.

Fry the Potato Slices

Carefully add a handful of dried potato slices into the hot oil, making sure not to overcrowd the pot. Fry for about 3-4 minutes or until golden brown, stirring occasionally.

Drain and Season

Once the chips are golden brown, use a slotted spoon to remove them from the oil and transfer them to a paper towel-lined plate to drain excess oil. While they are still hot, sprinkle with sea salt, paprika, garlic powder, and black pepper to taste.

Repeat the Process

Continue frying the remaining potato slices in batches, ensuring the oil temperature remains consistent. Adjust the heat as necessary.

Serve

Once all the chips are fried and seasoned, serve them warm as a delicious snack or appetizer. Enjoy with your favorite dip!