Chips Recipe

Peel and cut

Peel the russet potatoes and cut them into chips about 1 to 1.5 cm (3/8–1/2 inch) thick for classic chips. Try to keep the pieces uniform for even cooking.

Rinse

Place the cut potatoes in a large bowl and rinse under cold water until the water runs clear to remove surface starch.

Parboil

Put the rinsed chips into a saucepan and cover with cold water. Add 1 tablespoon coarse salt. Bring to a gentle boil, then simmer for 6–8 minutes until the edges are just starting to soften but the centers are still firm. Do not fully cook.

Drain and dry

Drain the parboiled chips in a colander and let them steam-dry for a few minutes. Spread them out on a clean kitchen towel or baking sheet and pat dry thoroughly. Moisture causes oil splatter and soggy chips.

Heat about 1 liter of oil in a deep, heavy-bottomed pan or deep-fryer to 140°C (285°F). If you don't have a thermometer, heat the oil until a small piece of potato sizzles gently but doesn't brown quickly. Working in batches, lower the dried chips into the oil and blanch for 4–6 minutes until they are softened and pale but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels. Let the blanched chips cool — you can refrigerate for 15–30 minutes to help them firm up.

Increase the oil temperature to 180–190°C (355–375°F). When the oil reaches temperature, fry the blanched chips in batches for 2–4 minutes until golden brown and crisp. Avoid overcrowding the fryer so the oil temperature doesn't drop too much.

Remove the chips with a slotted spoon and drain on a wire rack or paper towels. Immediately season with fine sea salt, freshly ground black pepper, and smoked paprika if using. Toss gently so seasoning adheres while chips are still hot.

If desired, sprinkle chopped parsley over the chips and serve with malted vinegar or lemon wedges on the side. Serve hot for the best texture and flavor.

Clean up: allow oil to cool completely before straining and storing or disposing according to local guidance.