Chips Recipe

Wash and peel

Rinse the russet potatoes under cold water to remove dirt. Peel them with a vegetable peeler.

Slice

Using a mandoline or a sharp knife, slice the potatoes into 2–3 mm (about 1/8 inch) thin rounds for classic chips. For thicker 'chips' (fries style), cut into 6–8 mm slices. Try to keep slices uniform for even cooking.

Rinse and soak

Place the potato slices in a large bowl and cover with cold water. Swirl to remove surface starch, then drain and repeat until the water runs much clearer (2–3 rinses). Fill the bowl with fresh cold water and add ice cubes. Soak for at least 30 minutes, up to 2 hours, to firm the slices and remove more starch.

Dry and season

Drain the potato slices and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — moisture prevents crisping. If using cornstarch, put the dried slices in a large bowl, sprinkle with cornstarch (2 tablespoons) and toss gently until evenly coated. Mix 1 tablespoon of the fine salt with the black pepper and set aside to sprinkle after frying.

Heat oil

In a heavy-bottomed pot or deep fryer, add the neutral oil and heat to 325°F (160°C) for the first blanch fry. If you don't have a thermometer, heat until a small piece of potato sizzles gently and rises to the surface.

First fry (blanch)

Working in small batches so the oil temperature stays steady, add potato slices and fry for 3–4 minutes until they are softened and just beginning to take color (pale gold). Remove with a slotted spoon and drain on a wire rack or paper towels. Increase oil temperature to 375°F (190°C).

Second fry (crisp)

Return the blanched potato slices in small batches to the hot oil and fry for 1–2 minutes until deeply golden and crisp. Stir gently to prevent sticking and to ensure even browning. Remove with a spider or slotted spoon and transfer to a wire rack or paper towels to drain. Immediately sprinkle the reserved salt-and-pepper mixture over the hot chips so it adheres.

Alternative single fry (if avoiding double fry)

If doing a single fry, heat oil to 350–360°F (175–180°C) and fry thin slices in small batches for 3–5 minutes until golden and crisp. Watch closely to avoid burning.

Taste a chip and adjust seasoning. Sprinkle a little extra salt if needed. For a bright flavor, toss lightly with a teaspoon of malt vinegar or a dusting of lemon zest. Serve immediately while hot and crisp.