Chips Recipe

Wash and peel (optional)

Rinse the potatoes under cool running water. Peel if you prefer fully white chips; leave the skin on for a more rustic chip. Pat dry with a clean towel.

Slice

Using a mandoline set to about 1.5–2 mm (or a very sharp knife), slice the potatoes into uniform thin rounds. Consistent thickness ensures even frying.

Place potato slices into a large bowl and cover with cold water. Add 1 tablespoon salt and swirl to dissolve. Soak for 20–30 minutes to remove surface starch (this prevents clumping and produces crisper chips). Drain and rinse the slices thoroughly under cold water until water runs clear.

Spread the slices on clean kitchen towels or paper towels and dry thoroughly. Pat and change towels as needed—excess surface moisture will cause oil spatter and soggy chips.

Pour about 1 cup of neutral oil into a heavy-bottomed skillet or saucepan so there is roughly 1/4–1/2 inch of oil (adjust quantity for pan size). Heat the oil over medium-high heat until it reaches 350–360°F (175–182°C). If you don't have a thermometer, test by dropping one slice in: it should sizzle and rise to the surface immediately.

Working in small batches (6–8 slices at a time depending on pan), add potato slices in a single layer. Fry, stirring or turning occasionally with a slotted spoon, until golden and crisp, about 2–4 minutes per batch depending on thickness. Avoid overcrowding to maintain oil temperature.

Use a slotted spoon to transfer cooked chips to a wire rack set over a baking sheet or to paper towels to drain. Sprinkle immediately with a pinch of fine sea salt while still hot so it adheres. Repeat with remaining slices, allowing oil to return to temperature between batches.

Once all chips are fried and drained, let them rest 1–2 minutes to crisp up further. Taste and adjust seasoning—add additional fine sea salt to taste or a light dusting (about 1/2 teaspoon) of vinegar powder or flavored salt if using.

Serve warm or at room temperature. Store cooled chips in an airtight container for up to 2 days for best texture.