House Chippers Recipe

Prepare potatoes

Wash and scrub the russet potatoes well; leave skins on for texture. Using a mandoline set to a very thin setting (about 1.2–1.5 mm) or a sharp chef’s knife, slice the potatoes into uniform thin rounds. Place the slices into a large bowl of cold water as you work.

Rinse and soak

Drain the first bowl of starchy water and refill with fresh cold water. Add 1 tablespoon white vinegar and several ice cubes to the water to help the chips stay crisp and to tighten the starch. Soak the potato slices in the ice water for 20–30 minutes, stirring a couple times so slices don’t stick together.

Dry thoroughly

After soaking, drain the potatoes in a colander and spread them in a single layer on clean kitchen towels or paper towels. Pat dry very thoroughly — any surface moisture will cause oil to splatter and make chips less crisp. Let air-dry 10 minutes while you prepare the oil.

Heat the oil

Pour 4 cups of neutral oil into a wide, heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches. Attach a thermometer and heat oil to 325°F (160°C) for the first fry. Keep a rim of space at the top of the pot; do not overfill.

First fry (blanch)

Working in small batches (about a small handful or 8–12 slices per batch so they don’t overlap), gently lower potato slices into the oil with a slotted spoon or spider. Fry for 2–3 minutes until they are soft and slightly pale but not browned. Remove to a wire rack set over a baking sheet or to paper towels to drain. Repeat until all slices are blanched. Maintain oil temperature around 320–330°F (160–165°C).

Rest

Let blanched slices rest and cool for 5–10 minutes; this step helps remove steam and sets the structure for a crisp second fry.

Increase oil temperature

Raise the oil temperature to 375°F (190°C) for the final crisping fry.

Final fry to crisp

Fry the blanched potato slices again in small batches until golden brown and crisp, about 1–2 minutes per batch. Remove with a spider and transfer to a wire rack or paper towels to drain. Immediately season with 1 1/4 teaspoons fine sea salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika (if using) while still hot so the seasoning adheres.

Serve

Allow chips to cool slightly for 1–2 minutes and serve warm in a bowl or on a board alongside the blue cheese dressing and/or jalapeño pimento cheese. Chips will stay crisp for about 30–45 minutes; if making ahead, keep in a single layer on a rack in a low oven (200°F/95°C) for up to 15 minutes to maintain crispness.

In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 2 tablespoons buttermilk until smooth and slightly loose. Stir in 1/2 cup crumbled blue cheese, 1/2 teaspoon lemon juice, 1/4 teaspoon Worcestershire, 1/4 teaspoon black pepper and 1/4 teaspoon salt. Taste and adjust seasoning; if you prefer chunkier dressing, fold in additional crumbled blue cheese. Chill at least 15 minutes to let flavors meld before serving with chips.

In a bowl, combine 1 cup finely shredded sharp cheddar, 3 tablespoons softened cream cheese and 2 tablespoons mayonnaise. Fold in 2 tablespoons chopped roasted pimentos and 1 finely minced seeded jalapeño (use half the jalapeño if you want milder heat). Add 1/2 teaspoon lemon juice, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Mix until cohesive but slightly textured. Chill 10–15 minutes to firm up slightly, then serve alongside the chips.