Basket Of House-made Chips Recipe

Wash and scrub the Idaho potatoes thoroughly to remove any dirt. Leave the skin on for extra flavor and texture.

Using a sharp knife or mandoline, slice the potatoes thinly (about 1/8 inch thick) to ensure they fry evenly.

Place the sliced potatoes in a bowl of cold water and let them soak for at least 30 minutes to remove excess starch. This helps achieve a crispy texture.

Heat the vegetable oil in a deep fryer or a large, heavy pot over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.

Drain the soaked potato slices and pat them dry with a clean kitchen towel to remove excess moisture.

Once the oil is hot, carefully add a handful of potato slices to the hot oil. Do not overcrowd the pot; fry in batches for best results.

Fry the potato slices for about 3-5 minutes, or until they turn golden brown and crispy. Stir occasionally to ensure even cooking.

Using a slotted spoon, remove the fried chips from the oil and place them on a paper towel-lined plate to drain excess oil.

While the chips are still hot, sprinkle sea salt, black pepper, garlic powder, onion powder, and paprika over them to taste. Toss gently to ensure even coating.

Repeat the frying and seasoning process with the remaining potato slices until all chips are fried.

Serve

Transfer the seasoned chips to a serving basket or platter. Serve immediately while warm and crispy, possibly with your choice of dipping sauces.