Potato Chips Recipe

Wash and peel

Rinse the russet potatoes under cold running water. Peel them if you prefer classic chips without skin. You can leave the skin on for extra texture and flavor.

Slice thinly

Using a mandoline set to 1.5 mm (about 1/16 inch) or a very sharp knife, slice the potatoes into uniformly thin rounds. Uniform thickness ensures even cooking. Work carefully to avoid injury.

Rinse starch

Place the potato slices in a large bowl and cover with cold water. Swirl them to release surface starch, then drain and repeat until the water is mostly clear (2–3 rinses). This step prevents chips from sticking and helps them crisp.

Soak in ice water

After rinsing, fill the bowl with 1.5 cups cold water and add 1 cup ice, or transfer slices to an ice-water bath. Soak for 30 minutes to 1 hour to firm the slices and remove more starch. Keep chilled.

Dry thoroughly

Drain the potato slices in a colander and spread them out on paper towels or a clean kitchen towel. Pat dry thoroughly—any surface moisture will cause oil splatter and prevent crisping. Change towels as needed until slices feel dry to the touch.

Heat the oil

Pour the neutral oil into a large heavy-bottomed pot to a depth of about 2 inches (roughly 3–4 cups depending on pot size). Attach an instant-read thermometer and heat the oil over medium-high heat until it reaches 325°F (163°C) for the first fry.

First fry (blanch)

Working in small batches (about 20–30 slices per batch depending on pot size), gently add potato slices to the oil in a single layer. Fry for 2–3 minutes until they are pale, soft, and no longer raw but not browned. Use a slotted spoon to transfer blanched slices to a baking sheet lined with paper towels. Allow oil to return to 325°F between batches.

Raise temperature

Increase the heat and bring the oil temperature to 375°F (190°C). This higher temperature crisps the slices without absorbing excess oil.

Second fry (crisp)

Return the blanched potato slices to the oil in small batches. Fry for 1–2 minutes, stirring gently, until they turn golden brown and crisp. Watch carefully—chips can go from golden to burnt quickly. Remove with a slotted spoon or spider and place on a wire rack set over a baking sheet or on paper towels to drain.

Season while hot

While the chips are still hot and oily, sprinkle 1.5 tsp fine sea salt evenly over them. If using, add 1/2 tsp freshly ground black pepper or other seasonings now so they adhere to the hot oil. Repeat for each batch.

Cool completely

Let the chips cool for a few minutes to set their crispness. They will firm up further as they cool. If storing, cool completely before placing in an airtight container to avoid trapping steam.

Arrange chips in a bowl or on a platter. Serve immediately with optional malt vinegar for splashing or dipping. Homemade chips are best eaten the day they are made for maximum crispness.

To store, cool chips completely, then transfer to an airtight container at room temperature with a paper towel to absorb any residual oil. Use within 1–2 days for best texture; chips may soften over time.