Small Potato Chips Recipe
Make Small Potato Chips Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & Prep
Frying & Seasoning
Method
Potatoes & Prep
Wash and slice
Wash the potatoes thoroughly to remove any dirt. Using a sharp mandoline or a very sharp knife, slice the potatoes as thinly as possible and uniformly — aim for 1/16 to 1/8 inch (about 1.5–3 mm). Thinner slices = crisper chips. Keep slices in a bowl of cold water as you work to prevent browning.
Rinse and soak
When all potatoes are sliced, transfer slices to a large bowl with 4 cups cold water and 1 tsp fine sea salt. Swish the slices gently for 30 seconds, then let them soak 20–30 minutes. This removes surface starch for crisper chips.
Dry thoroughly
Drain the potato slices in a colander and spread them in a single layer on clean kitchen towels or paper towels. Pat both sides dry very thoroughly. Any surface water will cause oil to spit and will reduce crispness.
Frying & Seasoning
Heat the oil
Pour about 2 cups oil into a heavy, deep skillet or a medium Dutch oven to a depth of roughly 1 to 1.5 inches. Warm the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with one potato slice: it should sizzle immediately and float.
Fry in small batches
Working in small batches (about 10–15 slices depending on pot size), gently add potato slices in a single layer without crowding. Stir lightly with a slotted spoon or spider to prevent sticking. Fry, turning occasionally, until slices are golden brown and crisp — about 2 to 4 minutes per batch depending on thickness. Remove chips with a slotted spoon to a rack or a plate lined with paper towels to drain.
Drain and season
While chips are still hot, sprinkle with fine sea salt (about 1 tsp total divided across batches) and, if using, a light dusting of your chosen optional flavor (smoked paprika or garlic powder) or a very light spritz of vinegar for salt-and-vinegar chips. For peppered chips, add the freshly ground black pepper now. Toss gently to coat.
Cool and serve
Let chips cool completely on a rack for 5 minutes to finish crisping. Serve immediately for best texture. Leftover chips can be stored in an airtight container at room temperature for up to 2 days, though they are best the same day.