Chips Recipe

Prep potatoes

Wash and peel the russet potatoes (peeling optional if you like skin-on chips). Using a mandoline set thin (about 1.2 mm / ~1/16 inch) or a very sharp knife, slice the potatoes into uniform thin rounds. Work quickly to keep slices even.

Rinse and soak

Place the slices in a large bowl and cover with cold water. Swirl the potatoes to release surface starch, then drain. Refill with fresh cold water and add ice. Soak for 20–30 minutes to remove more starch and crisp the chips.

Dry thoroughly

Drain the slices in a colander and spread them in a single layer on clean kitchen towels or paper towels. Pat very dry—excess moisture will cause oil splatter and sogginess. You can also use a salad spinner in batches to remove moisture.

Heat the oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 3–4 cm (1.5 inches). Heat the oil over medium-high heat to 170°C (340°F) for the first fry. If you don't have a thermometer, test by dropping one slice—if it sizzles gently and rises, it's ready.

First fry (blanch)

Fry the potato slices in small batches (do not overcrowd) for 3–4 minutes until they are soft and pale, not browned. Use a slotted spoon or spider to move them to a tray lined with paper towels to drain. This step cooks them through and prevents the center from being raw after the second fry.

Raise oil temperature

Increase the heat and bring the oil to 190–195°C (375–385°F) for the second fry. Allow it to stabilize at high temperature before proceeding.

Second fry (crisp)

Working in small batches, fry the blanched slices for 1–2 minutes until golden brown and crisp. Remove with a slotted spoon and drain on fresh paper towels or a wire rack set over a tray to avoid steaming.

Season

While still hot, immediately sprinkle fine sea salt evenly over the chips. Add any optional seasonings (black pepper, smoked paprika, chili powder, vinegar powder, or grated Parmesan) to taste and toss gently to coat.

Black pepper & smoked paprika: Combine 0.5 tsp black pepper with 1 tsp smoked paprika and sprinkle over chips right after frying for a smoky-spicy finish.

Vinegar: If using malt vinegar, lightly mist or drizzle about 1 tsp per 200 g chips after frying and salt; if using vinegar powder, sprinkle 1 tsp and toss.

Parmesan: While chips are hot, sprinkle 2 tbsp finely grated Parmesan and toss briefly so cheese melts slightly and adheres.

Storage: Once fully cooled, store chips in an airtight container at room temperature for up to 2 days. They are best eaten same day for maximum crispness.