Siete Sea Salt Potato Chips Recipe

Wash and slice

Scrub the russet potatoes well to remove dirt. Do not peel unless you prefer no skin. Using a mandoline set to about 1.6 mm (1/16 in) or a sharp knife, slice the potatoes into very thin, even slices. Aim for consistent thickness so chips cook uniformly.

Rinse off surface starch

Place the potato slices into a large bowl and cover with cold water (about 6 cups). Swirl the slices by hand for 30–60 seconds to release surface starch, then drain the cloudy water. Repeat rinsing and draining until the water runs much clearer (2–3 rinses).

Soak to remove remaining starch

Refill the bowl with fresh cold water and add ice if available to keep the water cold. Soak the slices for at least 30 minutes, up to 2 hours. This step firms the slices and helps them crisp.

Dry thoroughly

Drain the potato slices in a colander and spread them in a single layer on clean kitchen towels or paper towels. Pat the tops dry, then flip and dry the other side. For best results, let them air-dry for 10–15 minutes, then blot again so slices are as dry as possible. Moisture will cause oil splatter and reduce crispness.

Season lightly

Combine 1 1/2 teaspoons of the sea salt and the black pepper in a small bowl. You will use most of the salt after frying; a light pre-salt here helps flavor the slices but avoid over-salting before frying as salt can draw moisture.

Heat oil

Pour avocado oil into a deep heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (roughly 1 liter in the ingredients list). Attach a thermometer and heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test with one potato slice — it should sizzle immediately and bubble steadily without browning too fast.

Fry in small batches

Working in small batches (about a handful of slices at a time, depending on pot size), carefully add potato slices to the hot oil in a single layer. Stir gently with a spider/skimmer for the first 30 seconds to prevent sticking. Fry until the chips turn golden and crisp, about 3–5 minutes depending on slice thickness. Avoid crowding; overcrowding lowers oil temperature and yields soggy chips.

Drain and season

Using a slotted spoon or spider, transfer the chips to a paper towel-lined baking sheet in a single layer to drain. Immediately, while still hot and oily, sprinkle each batch evenly with the remaining 1/2–3/4 teaspoon sea salt (adjust to taste). Repeat frying with remaining slices, letting oil return to 350°F between batches.

Cool completely

After all batches are fried and seasoned, let the chips cool completely at room temperature on a rack or paper towels. They will crisp further as they cool.

Serve the chips once cooled. Store any leftovers in an airtight container at room temperature for up to 2–3 days to keep them crisp. If they soften, re-crisp in a 300°F (150°C) oven for 5–8 minutes on a baking sheet, watching closely to avoid burning.