Bag O ' Chips Recipe

Wash and slice

Wash 2 large russet potatoes thoroughly. Using a mandoline or a very sharp knife, slice the potatoes to 1.5–2 mm thickness so they become crispy when fried. Aim for uniform slices to ensure even cooking.

Optional flash soak

Place the raw slices in a bowl of cold water. If using the optional vinegar step, add 2 tablespoons white vinegar to the water. Soak for 20 minutes to remove excess starch and help crispness.

Rinse and dry

After soaking, drain and rinse the slices under cold running water until the water runs clear. Transfer the slices to a clean kitchen towel or paper towels and pat thoroughly dry. Any surface moisture will cause oil to splatter and prevent crisping.

Heat oil

Pour 3 cups vegetable oil into a heavy-bottomed pot or deep fryer. Heat the oil to 325°F (163°C) for the first blanch fry. Use a thermometer to monitor temperature; adjust heat to maintain steady temperature.

Blanch fry

Working in small batches (about 20–30 slices per batch, depending on pot size), gently lower potato slices into the oil using a spider or slotted spoon. Fry at 325°F (163°C) for 2–3 minutes until the slices are limp and start to turn pale golden at the edges but not browned. Remove to a wire rack or paper towel-lined tray to drain and cool.

Increase oil temperature

Raise the oil temperature to 375°F (190°C) for the final crisp fry. Let the oil come up to temperature between batches so each batch crisps evenly.

Crisp fry

Return the blanched potato slices to the 375°F (190°C) oil in small batches. Fry for 1–2 minutes, stirring gently, until the chips are golden-brown and fully crisp. Remove with a spider and transfer to a wire rack or paper towels to drain. Immediately sprinkle with coarse salt while still hot so the salt adheres.

Prepare seasoning mix

While chips are frying, combine 1 tsp granulated garlic, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp ground black pepper, and 1/2 tsp chili powder in a small bowl. Mix thoroughly.

Season chips

If you want a classic 'bag o' chips' experience, place a single batch of hot chips in a large bowl or paper bag and sprinkle 1–2 teaspoons of the seasoning blend over them. Close the bag and shake gently to coat evenly. Taste and adjust seasoning to taste. For plain salted chips, skip the seasoning blend.

Cool and store

Let the chips cool completely on a rack — this helps them stay crisp. Store cooled chips in an airtight container or resealable bag at room temperature for up to 3 days for best texture.