Homemade Chips Recipe

Wash and peel

Rinse the potatoes under cold water and scrub away any dirt. Peel the potatoes if you prefer skinless chips; leave the skin on for more texture and flavor.

Slice

Using a sharp knife or a mandoline set to 2–3 mm, slice the potatoes into even slices about 2–3 mm thick. Consistent thickness ensures even cooking.

Rinse and soak

Place the potato slices in a large bowl and rinse under cold water until the rinse water runs clear to remove excess surface starch. Fill the bowl with cold water (about 1 liter) and add 1 tablespoon vinegar if using. Soak for 30 minutes to 2 hours in the refrigerator for crisper chips. If short on time, soak at least 20–30 minutes.

Dry thoroughly

Drain the potato slices in a colander and spread them out on clean kitchen towels or paper towels. Pat dry thoroughly — removing surface moisture is critical to avoid oil splatter and to get crisp chips.

Heat oil

Pour about 1 liter of neutral oil into a heavy-bottomed pot or deep fryer, leaving at least 6 cm (2–3 inches) headspace. Fit a thermometer and heat the oil to 160°C (320°F) for the first fry.

First fry (blanch)

Working in small batches (do not overcrowd), add slices to the oil and cook for 3–4 minutes until the potatoes are limp and just beginning to take a bit of color but not brown. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Repeat until all slices are blanched.

Increase temperature

Raise the oil temperature to 190°C (375°F) for the second fry to crisp the chips.

Second fry (crisp)

Fry the blanched potato slices in small batches for 1–2 minutes, or until they are golden brown and crisp. Remove with a slotted spoon and transfer to a wire rack or paper towels to drain. While still hot, immediately season with kosher salt and a little freshly ground black pepper to taste.

Cool slightly and serve

Let chips cool for a few minutes; they will crisp further as they cool. Serve warm or at room temperature.

After each batch comes out of the oil, sprinkle with kosher salt (about 1/2 teaspoon per batch, totaling approximately 2 tsp) and a light dusting of freshly ground black pepper. Adjust salt and pepper to taste. Serve immediately or store cooled chips in an airtight container for up to 2 days (they are best the same day).