Chips Recipe

Wash and peel

Rinse the potatoes under cold running water. Peel them if you prefer peeled chips; leaving the skin on is fine for more texture and flavor.

Slice

Using a mandoline set to about 2 mm (approximately 1/16–1/8 inch) or a very sharp chef's knife, slice the potatoes into uniform thin rounds. Aim for consistent thickness so all chips cook evenly.

Soak

Place the potato slices in a large bowl of cold water and add ice if available. Soak at least 30 minutes (up to 2 hours) to draw out surface starch, which helps chips crisp. Stir once or twice during soaking to release more starch.

Dry

Drain the slices in a colander and spread them on clean kitchen towels or paper towels. Pat very dry in batches — moisture will cause oil splatter and prevent crisping.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 3–4 inches, leaving at least 4–5 cm (2 inches) of headspace. Attach a thermometer and heat oil to 325°F (160°C) for the first fry.

First fry (blanching)

Fry the potato slices in small batches (do not overcrowd) for 2–3 minutes until they become limp and barely colored. Use a slotted spoon to transfer slices to a paper towel–lined tray. This step cooks the potatoes through without browning.

Raise temperature

After all batches are blanched, raise oil temperature to 375°F (190°C). Let oil come back to temperature between batches to ensure even crisping.

Second fry (crisping)

Return blanched potato slices to the hot oil in small batches, frying 1–2 minutes or until golden brown and crisp. Watch closely, as chips can color quickly. Remove with a slotted spoon and drain on fresh paper towels.

Season immediately

While chips are still hot and oily, sprinkle kosher salt and freshly ground black pepper evenly over them so the seasoning sticks. If using flavored variations like smoked paprika or garlic powder, combine with salt in a small bowl and toss or sprinkle now.

If you like a fresh herb finish, sprinkle chopped parsley over the chips. For chips-and-vinegar style, lightly sprinkle the vinegar over the hot chips and toss quickly to coat (do this sparingly to avoid sogginess). Let chips rest a minute to crisp further, then transfer to a serving bowl or platter.

Serve immediately for best texture. Leftover chips will lose crispness; to re-crisp, bake in a 350°F (175°C) oven on a single layer for 5–8 minutes.