Potato Chips Recipe

Prepare potatoes: scrub the Kennebec potatoes thoroughly and pat dry. Using a mandoline set to 1.5–2.0 mm (about 1/16–1/8 inch) or a very sharp knife, slice the potatoes into uniform thin rounds. Work quickly to keep slices even.

Rinse and soak: place the potato slices in a large bowl and cover with ice water. Swirl to remove surface starch, then drain and repeat until water runs mostly clear (2–3 rinses). After rinsing, soak the slices in fresh ice water with 1 tsp white vinegar for 20–30 minutes to help them crisp and stay off-white.

Dry thoroughly: drain the potatoes in a colander and lay them out in a single layer on clean kitchen towels or paper towels. Pat them completely dry—moisture will cause oil to sputter and prevent crisping. For best results, let them air-dry for 10–15 minutes.

Heat oil: pour 3–4 cups neutral oil into a heavy-bottomed pot or deep fryer, leaving at least 3 inches headspace. Attach a thermometer and heat the oil to 350°F (175°C). If you don’t have a thermometer, test with one chip slice — it should sizzle immediately and float.

Fry in small batches: working in small batches (about a handful or 20–30 slices at a time depending on pot size), gently add potato slices to the oil in a single layer using a spider or slotted spoon. Stir occasionally to prevent sticking. Fry until golden and crisp, about 2–4 minutes per batch depending on thickness and oil temperature.

Drain and season: remove chips with a spider and transfer to a wire rack set over a sheet pan or to paper towels to drain. Immediately sprinkle each batch with a pinch of fine sea salt and a light dusting of the measured kosher salt, spacing seasoning evenly.

Repeat and cool: continue frying remaining slices, bringing oil back to 350°F between batches. Once cooled to warm, transfer chips to a serving bowl or plate. Allow chips to rest 3–5 minutes so they crisp fully before serving.

Prepare jalapeño

Remove stem from the jalapeño. For medium heat, leave seeds intact or remove half the seeds for milder heat. Finely mince the jalapeño (including membranes if you want more heat) and scrape any juices into the bowl.

Combine base: in a small bowl, whisk together 1 cup sour cream and 2 tbsp mayonnaise until smooth.

Add aromatics and seasonings: stir in the minced jalapeño, 1 tsp lime juice, 1/2 tsp garlic (minced or garlic paste), 1 tbsp chopped chives, 1 tsp chopped cilantro (optional), 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Taste and adjust salt, lime, or jalapeño to preference.

Chill and marry flavors: cover the dip and refrigerate for at least 20–30 minutes (or up to 4 hours) so the jalapeño flavor mellows and blends with the sour cream. Stir again just before serving.