Classic Recipe

Wash and slice

Rinse the potatoes under cold water to remove any dirt. Using a mandoline set to about 1.6 mm (1/16 in) or a very sharp knife, slice each potato into uniformly thin slices. Aim for consistent thickness so chips cook evenly.

Rinse

Place the potato slices in a large bowl and pour in cold water until covered. Swirl the slices to release surface starch. Drain and repeat rinsing until the water runs mostly clear (2–3 rinses).

Soak

Fill the bowl with fresh cold water and add the ice (if using) to keep water very cold. Soak the slices for at least 30 minutes, up to 2 hours. This removes remaining starch and helps achieve crispness.

Dry thoroughly

Drain the potato slices in a colander and spread them out on clean kitchen towels or paper towels. Pat dry thoroughly—any surface moisture will cause oil splatter and soggy chips. For best results, let them air-dry for 10–15 minutes and then pat again.

Heat oil

Pour the vegetable oil into a deep, heavy-bottomed pot or a deep fryer, leaving at least 5 cm (2 in) headspace. Heat the oil over medium-high heat to 175°C (350°F). Use a thermometer to maintain temperature; if oil is too hot, chips will brown too fast, too cool and they'll be greasy.

Fry in batches

Working in small batches (a single layer, 10–15 slices depending on pot size), gently lower potato slices into the hot oil using a spider or slotted spoon. Fry for 3–4 minutes, stirring gently halfway through, until the slices are golden and crisp. Remove with a slotted spoon or spider and transfer to a wire rack set over a baking sheet or paper towels to drain.

Second fry (optional for extra crispness)

If you prefer extra-crisp chips, let the first-fry chips rest for 2–3 minutes while you bring oil up to 190°C (375°F). Return chips to the hot oil for 30–60 seconds until deeply golden and bubbly. Drain again.

While the chips are still hot and slightly oil-glossed, sprinkle them evenly with fine sea salt to taste (about 2 tsp total for this batch). If desired, add 1/4 tsp white or black pepper for a subtle kick. Toss gently on the rack or in a bowl to distribute seasoning evenly.

Allow the chips to cool for a few minutes to set their crispness. Serve at room temperature in a bowl or on a platter. Store completely cooled chips in an airtight container for up to 2 days to preserve crunch; re-crisp briefly in a 150°C (300°F) oven for 3–5 minutes if needed.

Reserve the rinse and soak water for disposal; do not reuse. Maintain fresh cold water and ice for soaking as needed during preparation.