Chips Recipe

Wash and slice

Scrub the potatoes under cold running water to remove dirt. Leave skin on for rustic chips or peel if preferred. Using a sharp knife or mandoline, slice potatoes into 2–3 mm (about 1/16–1/8 inch) thin rounds. Aim for even thickness so chips cook uniformly.

Rinse starch

Place the sliced potatoes in a large bowl and cover with cold water. Swish the slices for 30–60 seconds, then drain. Repeat rinsing 2–3 times until the water runs mostly clear to remove excess surface starch (this prevents sticking and improves crispness).

Soak

After rinsing, fill the bowl with the 1 liter cold water and add ice cubes. Soak the potato slices for at least 30 minutes, up to 2 hours. This further removes starch and firms the slices for crispier chips.

Dry thoroughly

Drain the potato slices in a colander and spread them in a single layer on clean kitchen towels or paper towels. Pat them completely dry; moisture will cause oil to sputter and produce soggy chips. Change towels if necessary and ensure slices are as dry as possible.

Heat the oil

Pour the 1.5 cups of oil into a heavy-bottomed pot or deep fryer, filling to no more than half full. Attach a thermometer and heat the oil to 325°F (163°C) for the first blanching fry. If you don't have a thermometer, test by dropping one slice—small bubbles should form around it but not brown quickly.

First fry (blanch)

Working in small batches (about 12–15 slices depending on pot size), add potato slices in a single layer gently into the oil. Fry for about 3–4 minutes until they are softened and pale (no golden color yet). Remove with a slotted spoon or spider and transfer to a wire rack or paper towels to drain. Let oil return to 375°F (190°C).

Second fry (crisp)

When oil reaches 375°F (190°C), fry the par-cooked slices in small batches again for 1–2 minutes until golden brown and crisp. Watch closely—chips can brown quickly. Remove to a wire rack or paper towels to drain excess oil.

Alternative: Oven or Air Fryer

If you prefer not to deep-fry, preheat oven to 425°F (220°C). Toss dried slices lightly with 2–3 tablespoons oil and spread in a single layer on baking sheets lined with parchment. Bake 10–15 minutes, flip once, and bake until golden and crisp. Or arrange in a single layer in an air fryer basket at 375°F (190°C) for 10–12 minutes, shaking halfway, until crisp. Times vary by equipment.

Season immediately

While the chips are still hot and just removed from the oil (or oven/air fryer), sprinkle the 2 tsp fine sea salt evenly over them so the seasoning adheres. Add 1 tsp freshly ground black pepper and, if using, 1 tsp garlic powder and 1 tsp smoked paprika. Toss gently or shake the rack/bowl so chips get an even coating.

Serve

Let chips cool for 2–3 minutes to crisp further, then serve immediately. Chips are best eaten the same day. Store cooled chips in an airtight container at room temperature for up to 1–2 days; they may lose some crispness.