House Potato Chips Recipe

Wash and slice

Scrub the russet potatoes thoroughly under running water to remove dirt. Do not peel if you want skin-on chips; if you prefer peeled chips, peel now. Using a mandoline set to 1.5–2 mm (about 1/16–1/8 inch) thickness or a very sharp knife, slice the potatoes into very thin, even rounds. Aim for uniform thickness so chips cook evenly.

Rinse and soak

Place the potato slices into a large bowl and cover with cold water. Swirl the slices, then drain and repeat until the rinsing water runs noticeably less cloudy (2–3 rinses). Fill the bowl with fresh cold water and add ice. Soak the slices for at least 30 minutes, up to 2 hours, to remove excess surface starch — this prevents them from sticking and encourages crisping.

Dry thoroughly

Drain the potato slices in a colander and spread them out on clean kitchen towels or layers of paper towel. Pat them completely dry — moisture is the enemy of crisping and can cause oil to spit. For best results, let them air-dry for 10–15 minutes after patting.

Heat oil

Pour the frying oil into a heavy-bottomed pot or deep fryer so the oil depth is 6–8 cm (about 2.5–3 inches). Attach a thermometer and heat the oil to 325°F (163°C) for the first fry. Maintain steady temperature; adjust heat as needed.

First fry (blanch)

Working in small batches (about a handful of slices per batch so they can move freely), lower the potato slices into the 325°F oil using a spider or slotted spoon. Fry for 2–3 minutes until they are tender but not browned — they will look pale and a little soft. Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat with remaining slices. Allow the blanched chips to rest and cool for 10 minutes; this step cooks out internal moisture.

Raise temperature

Increase the oil temperature to 375–380°F (190–193°C) for the final crisping fry. Allow the oil to stabilize at this higher temperature before continuing.

Second fry (crisp)

Fry the blanched, cooled potato slices in small batches at 375–380°F until golden brown and crisp, about 1–2 minutes per batch (time will vary with thickness). Stir gently to prevent sticking and to ensure even browning. Use a slotted spoon to transfer chips to a wire rack set over a baking sheet or to paper towels to drain briefly.

Season immediately

While the chips are hot and oily, sprinkle them evenly with fine sea salt to taste (start with about 2 tsp across all chips). If using, add freshly ground black pepper and smoked paprika now so the seasonings adhere to the hot oil. Toss gently to distribute.

Serve

Let the chips cool for 1–2 minutes until they crisp fully. Serve warm or at room temperature. Offer malt vinegar or lemon wedges on the side if desired.

Storage

Store completely cooled chips in an airtight container at room temperature for up to 2 days. They will lose maximum crispness over time; to refresh briefly, reheat in a 300°F (150°C) oven for 4–6 minutes.