Thick Cut Chips Recipe
Make Thick Cut Chips Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & Prep
Parboil & Seasoning
Drying & Crisping
Optional Finishes
Method
Potatoes & Prep
- 1
Select and wash
Choose 4 large russet potatoes of similar size. Scrub thoroughly under running water to remove dirt. Do not peel unless you prefer skinless chips; leaving the skin adds texture and flavor.
- 2
Cut into thick chips
Trim the ends. Cut each potato lengthwise into 1 to 1 1/4 inch (2.5–3 cm) thick slabs, then cut those slabs into 1 to 1 1/4 inch wide sticks so pieces are uniform for even cooking.
- 3
Rinse
Place the cut chips in a large bowl and rinse under cold running water, tossing, until the water runs clear (about 2–3 minutes). This removes surface starch to help prevent sticking.
Parboil & Seasoning
- 4
Parboil
Transfer rinsed chips to a large pot. Add about 2 liters (2000 ml) cold water to cover and 1 tablespoon fine salt and 1 teaspoon white vinegar. Bring to a gentle boil over high heat, then reduce to a simmer. Parboil until the chips are just tender at the edges but still firm in the center, about 6–8 minutes depending on thickness.
- 5
Shock in ice bath
While chips parboil, prepare an ice bath by combining 300 g ice and remaining cold water in a large bowl. When parboil is complete, drain the potatoes into a colander and immediately transfer them to the ice bath to stop cooking. Leave 5 minutes until fully cooled. This firms the interior and helps exterior roughen slightly for crisping.
Drying & Crisping
- 6
Dry thoroughly
Drain the chips well and spread them on clean kitchen towels or paper towels. Pat each piece dry to remove as much surface moisture as possible. For best results, let the chips air-dry on a wire rack set over a tray for 20–30 minutes to remove remaining moisture.
- 7
Toss with cornstarch
Place the dried chips in a large bowl. Sprinkle 2 tablespoons cornstarch over them and toss gently to coat evenly. The cornstarch creates a dry starchy coating that promotes a golden, crunchy exterior when fried.
- 8
Heat oil
Pour about 1 liter (1000 ml) vegetable or peanut oil into a heavy deep pot or deep fryer, leaving ample headspace. Heat the oil to 325°F (160°C) for the first fry. Use a thermometer for accuracy.
- 9
First (blanch) fry
Fry the chips in batches so they have room to move. Add a single layer without overcrowding and fry at 325°F (160°C) until the chips are just cooked through and beginning to look slightly pale and tender, about 4–6 minutes per batch. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest for 10 minutes; this step cooks the interior without browning too much.
- 10
Raise oil temperature
Increase oil temperature to 375–380°F (190–193°C) for the final crisping fry. Allow the oil to come back up to temperature between batches.
- 11
Second (crisp) fry
Return blanched chips to the hot oil in batches. Fry until deep golden brown and very crisp, about 2–4 minutes depending on size and oil temperature. Move chips around gently to ensure even coloring. Remove with a slotted spoon and drain on a rack or paper towels.
- 12
Season immediately
While chips are hot, sprinkle with 1.5 teaspoons fine salt and 1/2 teaspoon freshly ground black pepper. Toss gently to distribute. If using optional finishes, toss with 1/2 teaspoon garlic powder, or sprinkle with 1 tablespoon chopped parsley and/or 2 tablespoons grated Parmesan right after frying so they adhere.