Chips Recipe

Prepare potatoes

Wash and peel the potatoes if you prefer peeled chips. Using a mandoline or sharp knife, slice the potatoes very thinly—about 1.5 mm (1/16 inch) thick. Place slices in a large bowl of cold water as you work to prevent browning.

Optional soak (removes starch)

If using vinegar, add 2 tablespoons vinegar to the cold water and let potato slices soak for 20–30 minutes. Alternatively, simply soak in cold water for 30 minutes. This removes excess starch and helps achieve crispiness.

Rinse and dry

Drain the potatoes and rinse under cold running water until water runs clear (if you didn't soak with vinegar). Spread slices in a single layer on clean kitchen towels or paper towels and pat thoroughly dry. For best results, let them air-dry 10–15 minutes.

Optional light dusting

If using cornstarch or rice flour for extra crunch, place potato slices in a large bowl, sprinkle 1 tablespoon cornstarch evenly, and toss gently until slices are lightly coated. Shake off excess.

Heat the oil

Pour enough oil into a large, heavy-bottomed pot or deep pan to reach about 2 inches (5 cm) deep (approximately 1 cup for a small pot). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by slipping a single potato slice in: it should sizzle steadily but not burn immediately.

Fry in batches

Working in small batches (so slices don’t stick or lower oil temperature too much), carefully add a handful of potato slices to the hot oil using a spider or slotted spoon. Fry, stirring gently and separating slices as needed, until golden and crisp, about 2–4 minutes depending on thickness. Remove with a slotted spoon to a paper towel–lined tray to drain. Repeat with remaining slices, maintaining oil temperature between 325–350°F (160–175°C).

Season immediately

While the chips are still hot and slightly oily, sprinkle with fine sea salt (about 1.5 teaspoons total) and a light dusting of black pepper if using. Toss gently to coat evenly.

Optional flavor variations

For smoky chips, sprinkle paprika (1/2 tsp) along with salt while still hot. For garlic chips, use garlic powder (1/4 tsp) the same way. Adjust amounts to taste. If you used a starch dusting, no further change is needed except seasoning.

Cool and store

Let chips cool completely on a wire rack or paper towels to maintain crispness. Serve immediately for best texture. To store, place fully cooled chips in an airtight container at room temperature for up to 2 days; they will gradually lose crispness.