Waffle Potato Chips Recipe

Wash and slice

Scrub the russet potatoes well to remove dirt. Do not peel unless you prefer peeled chips — the skin adds texture and flavor. Trim small ends if needed so the potatoes sit flat.

Set up mandoline/waffle blade

Using a mandoline with a waffle/flake blade (or a crinkle-cut mandoline), set to a medium-thin setting (about 2–3 mm). If your mandoline has a rotating waffle/crinkle option, angle the potato 90 degrees between passes to create the waffle lattice pattern. If you have a waffle fry cutter, follow the same cross-cut method: slice, rotate 90°, then slice again to form the waffle shape.

Slice into waffle chips

Holding each potato firmly, make the first pass across the blade. Rotate the potato 90 degrees and make a second pass so the cuts line up and create the waffle/mesh pattern. Work quickly to keep slices uniform. Place slices into a large bowl of cold water as you go to prevent browning and remove surface starch.

Rinse and soak

Once all potatoes are sliced, change the water and rinse the chips under cold running water until the water runs mostly clear. Then cover with 4 cups of cold water and add 1 tsp coarse kosher salt. Soak for 20–30 minutes to draw out more starch (this improves crispness).

Dry thoroughly

Drain the potatoes in a colander and spread them in a single layer on clean kitchen towels or paper towels. Pat dry thoroughly — moisture will cause oil splatter and soggy chips. For best results, let them air-dry 10–15 minutes after towel-drying.

Heat the oil

Pour about 3 cups of neutral oil into a heavy-bottomed pot or Dutch oven so it will be 2–3 inches deep. Attach a deep-fry thermometer and heat the oil to 325°F (163°C) for the first fry. If you do not have a thermometer, test with one slice — it should bubble steadily but not brown quickly.

Optional dusting

If using cornstarch, toss the dried waffle potato slices lightly with 1 tablespoon of cornstarch in a large bowl to coat evenly. Shake off excess. This step adds a very light crisp exterior.

First fry (blanch)

Working in small batches (6–8 waffle chips at a time depending on pot size), fry the slices at 325°F for 3–4 minutes. The chips will soften and begin to set but should not brown. Remove with a spider/skimmer and drain on a wire rack set over a sheet pan or on paper towels.

Raise oil temperature

Increase the oil temperature to 375°F (190°C). Allow it to fully come up to temperature between batches so chips finish crisping properly.

Second fry (crisp)

Return the blanched waffle chips to the oil in small batches and fry at 375°F for 1–2 minutes until golden and crisp. Watch carefully — they color quickly. Remove with a spider and transfer to a wire rack or paper towel-lined tray to drain briefly.

Season while hot

Immediately after the final fry while the chips are still hot and slightly oily, sprinkle evenly with 1 tsp fine sea salt, 1 tsp freshly ground black pepper, and, if using, 1 tsp smoked paprika. Toss gently on the rack or in a bowl to distribute seasonings.

Cool and serve

Let the waffle potato chips cool 5–10 minutes — they will crisp further as they cool. Serve at room temperature as a snack, appetizer, or side. Store any leftovers in an airtight container at room temperature for up to 2 days (they are best the day they are made).