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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Potatoes
Seasoning & Finish
Frying oil
Method
Prepare potatoes
Wash and peel
Wash the potatoes under cold running water to remove dirt. Peel them if you prefer classic chips with no skin; leave the skin on for a more rustic chip.
Cut into chips
Cut each potato into even sticks about 1–1.2 cm (3/8–1/2 inch) thick. Aim for uniform thickness so chips cook evenly.
Rinse and soak
Place the cut potato sticks into a large bowl and cover with the cold water (and the optional 1 tbs vinegar if using). Swirl, then let soak for at least 30 minutes and up to 2 hours to remove excess starch. This yields crisper chips.
Dry thoroughly
Drain the potatoes and spread them in a single layer on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil to spit and prevent crisping.
Frying
Heat oil
Pour the oil into a heavy, deep pot or deep-fryer so the oil depth is 5–7 cm (2–3 inches) but does not fill the pot more than half. Attach a thermometer and heat the oil to 130°C (265°F) for the first blanch fry.
First fry (blanch)
Working in small batches, lower a handful of dried potato sticks into the oil. Fry for 4–6 minutes until soft but not colored. The potatoes should be tender and pale. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Repeat with remaining potatoes. Let blanched chips cool for at least 10–15 minutes (can be refrigerated if making ahead).
Heat oil to crisp
Raise the oil temperature to 180–190°C (355–375°F). Make sure temperature stabilizes before the final fry.
Second fry (crisp)
Fry the blanched potato batches for 2–4 minutes until golden-brown and crisp. Do not overcrowd the pot. Remove with a slotted spoon and transfer to a wire rack or paper towels to drain briefly.
Seasoning & serving
Season
While still hot, sprinkle each batch with the fine salt (divide the 2 tsp across batches) and a little freshly ground black pepper to taste. Toss gently to coat evenly. If using chopped parsley, sprinkle on now.
Serve
Serve chips immediately for best texture. Offer condiments like ketchup, mayonnaise or malt vinegar alongside if desired.