Chips Recipe
Make Chips Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & prep
Seasoning & finish
Method
Potatoes & prep
- 1
- 2
Rinse and remove starch
Place the potato slices in a large bowl and cover with cold water. Swirl and drain; repeat until the water runs much clearer (2–3 rinses). This removes surface starch that causes chips to stick and brown unevenly.
- 3
Optional soak
For extra-crisp chips, soak the slices in cold water with 1 tablespoon vinegar for 30 minutes to 2 hours in the fridge. This firms the potatoes and reduces sugar that can cause burning. If you soaked, drain and rinse once more.
- 4
Ice bath
Fill a large bowl with 1 gallon cold water and add the ice. Transfer the rinsed/sliced potatoes to the ice bath for 10–15 minutes to firm them and stop any early browning. Drain thoroughly and pat dry with clean kitchen towels or paper towels — moisture on the surface causes oil splatter and prevents crisping.
Frying & seasoning
- 5
Heat the oil
Pour 1.5 cups of vegetable oil into a heavy, deep skillet or Dutch oven (enough to give about 1–1.5 inches of oil) and heat over medium-high heat until a deep-fry thermometer reads 325°F (160°C). If you don't have a thermometer, test with one slice: it should bubble steadily but not brown quickly.
- 6
First fry (blanch)
Working in small batches (do not overcrowd), add potato slices and fry for 3–4 minutes until they are softened and pale (no or little color). Use a spider or slotted spoon to transfer the blanched chips to a tray lined with paper towels. Let oil return to 325°F between batches.
- 7
Increase heat
After all slices are blanched, raise the oil temperature to 375°F (190°C). Make sure oil is at the higher temperature before the second fry.
- 8
Second fry (crisp)
Fry the blanched chips again in batches for 1–2 minutes until golden brown and crisp. Work quickly and watch carefully to avoid burning. Transfer to a clean paper towel–lined tray to drain briefly.
- 9
Season while hot
Immediately sprinkle the chips with kosher salt (about 1 teaspoon total distributed across batches) and freshly ground black pepper. If desired, toss with chopped herbs or a pinch of paprika while still hot so seasoning adheres. Serve with malt vinegar or your preferred dip.
- 10
Safety & storage
Let the oil cool completely before straining and storing or discarding according to local guidelines. Leftover chips are best eaten the same day; to re-crisp baked on a sheet at 400°F (200°C) for 5–8 minutes.