Chips Recipe

Wash and peel the potatoes if you prefer peeled chips. Using a mandoline or very sharp knife, slice the potatoes into 1.2–2 mm (about 1/16–1/8 inch) thin even slices. Thinner slices become crispier; keep slices uniform so they cook evenly.

Place the sliced potatoes in a large bowl of cold water and swish to release surface starch. Let soak 20–30 minutes. For extra-crispy chips, soak up to 2 hours in the refrigerator.

After soaking, drain the potato slices and spread them on a clean kitchen towel or several layers of paper towels. Pat very dry — removing surface moisture prevents dangerous oil splatter and helps crispness.

Heat oil

Pour 1.5–2 cups of oil into a heavy-bottomed pot or deep fryer, leaving at least 3 inches of headspace. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping one slice in — it should sizzle immediately and float to the top.

Work in small batches (about a handful or as fits safely) so the oil temperature remains steady. Carefully add potato slices in a single layer, stirring gently with a slotted spoon or spider to prevent sticking.

Fry slices, stirring occasionally, until edges are golden and centers are pale golden — about 2–4 minutes depending on thickness. Thinner slices will take less time.

Using a slotted spoon, transfer chips to a paper-towel-lined baking sheet or a cooling rack set over a baking sheet to drain. While still hot, sprinkle with fine sea salt (and any dry seasoning you choose) so it adheres to the oil.

If making salt-and-vinegar chips, place the hot chips in a large bowl and sprinkle the 2 tbs vinegar evenly over them, tossing gently so the vinegar coats without making chips soggy. Immediately salt to taste.

Allow the oil to return to 350°F before frying the next batch. Repeat until all slices are fried.

After all batches are fried and drained, taste a chip and add additional seasoning as desired (black pepper, smoked paprika, garlic powder). Toss gently to distribute.

Let chips cool for 5–10 minutes; they will crisp further as they cool. Serve at room temperature. Store any leftovers in an airtight container at room temperature for up to 2 days for best texture.