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Ingredients
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Potato Chips (Gluten-Free)
Optional Seasonings (all gluten-free)
Method
Potato Chips (Gluten-Free)
- 1
Wash and slice
Scrub the russet potatoes thoroughly under cold running water to remove dirt. Do not peel if you want extra texture; peel if you prefer. Using a mandoline set to 1/16–1/8 inch (1.5–3 mm) or a very sharp chef's knife, slice the potatoes into uniform thin slices. Uniformity ensures even cooking.
- 2
Rinse and dry
Place the potato slices in a large bowl of cold water and swish them for 1–2 minutes to remove excess starch. Drain and repeat until the water runs mostly clear (1–2 rinses). Then lay the slices in a single layer on clean kitchen towels or paper towels and pat thoroughly dry. For best results, let them sit uncovered in the refrigerator on a towel for 20–30 minutes to air-dry further.
- 3
Heat the oil
Pour the neutral oil into a deep, heavy-bottomed pot or Dutch oven so it comes about 2–3 inches up the side. Attach a deep-fry or candy thermometer and heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping one slice into the oil; it should sizzle immediately and bubble steadily without burning.
- 4
Fry in batches
Working in small batches (about a handful or ~1 cup of slices at a time), gently lower potato slices into the hot oil with a spider or slotted spoon so they have space to move. Fry, stirring occasionally, until the slices are golden and crisp, about 2–4 minutes depending on thickness. Avoid overcrowding, which lowers oil temperature and causes soggy chips.
- 5
Drain and season
Using a slotted spoon or spider, transfer the fried chips to a baking sheet or tray lined with several layers of paper towels to drain excess oil. While still hot, immediately sprinkle with fine sea salt (about 1/4 tsp per batch, totalling 1 tsp for the recipe) and any optional seasonings you like, tossing gently so each chip is lightly coated.
- 6
Cool and store
Let the chips cool to room temperature on a wire rack or paper towels; they will crisp further as they cool. Serve within a few hours for best texture. To store, place completely cooled chips in an airtight container or resealable bag with a piece of paper towel to absorb residual oil and keep them crisp for up to 2 days.
Optional Seasonings (apply after frying)
- 7
Combine any desired optional seasonings in a small bowl (for example: 1/2 tsp smoked paprika + 1/2 tsp garlic powder for smoky-garlic chips, or 1/4 tsp chili powder + pinch of black pepper for a spicy version). Sprinkle the seasoning mix evenly over the hot chips immediately after they come out of the oil so the flavors adhere.