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Ingredients
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Potatoes & chips
Optional seasonings (choose to taste)
Finishing
Method
Potatoes & chips
- 1
Prepare potatoes
Wash and scrub 3 medium russet potatoes. Using a mandoline or a very sharp knife, slice potatoes as thinly as possible, about 1/16 inch (≈1.5 mm) thick. Place slices in a large bowl of cold water as you work to remove surface starch and prevent browning.
- 2
Rinse and dry
Drain the potato slices and refill the bowl with fresh cold water. Swirl the slices for 30 seconds, then drain. Repeat until the water runs mostly clear (2–3 rinses). Transfer slices to a clean kitchen towel or paper towels and pat very dry. For best results, let slices air-dry on a rack for 10–15 minutes to remove excess moisture.
- 3
Heat oil
Pour 4 cups neutral vegetable oil into a large, heavy-bottomed pot or deep fryer, leaving at least 3 inches of headspace. Attach a thermometer and heat oil to 325°F (163°C) for the first fry. Maintain good ventilation — frying will produce steam and some oil aroma.
- 4
First fry (blanch)
Working in small batches (about a handful or a single layer that can move freely), carefully lower potato slices into oil. Fry at 325°F (163°C) for 2–3 minutes until the potatoes are just cooked through and pale (not browned). Use a spider or slotted spoon to transfer slices to a wire rack set over a sheet pan to drain and cool. Repeat until all slices are blanched.
- 5
Increase oil temperature
Raise the oil temperature to 375°F (190°C) for the final crisping fry. Allow temperature to stabilize before continuing.
- 6
Seasoning & finishing
- 7
Salt immediately
While chips are still hot and a little oily, sprinkle sea salt (about 2 teaspoons total) evenly over them so the salt adheres. If using other dry seasonings (black pepper, smoked paprika, garlic powder), sprinkle them now; start with the measured amounts and adjust to taste.
- 8
Salt & vinegar variation
If making salt & vinegar chips: combine 2 tablespoons vinegar and 1 teaspoon granulated sugar in a small bowl. Lightly mist or brush the blanched potato slices with this mixture before the second fry (after they have cooled from the first fry). Proceed with the second fry and then salt immediately when finished. The vinegar bite will concentrate during frying.
- 9
Optional toss
For extra-even coating when using multiple seasonings, place chips in a large bowl, add up to 1 teaspoon neutral oil, then toss gently with seasonings so they distribute evenly without making chips greasy.
- 10
Cool & serve
Allow chips to cool for 5 minutes to crisp further. Serve at room temperature in a bowl or paper cone. Store leftovers in an airtight container for up to 2 days; they may lose some crispness.
