Fritas Potato Premium Chips Recipe

Wash and slice

Scrub the potatoes thoroughly under cold running water to remove dirt. Leave the skin on for premium chips. Using a mandoline set to 1.5–2.0 mm (about 1/16–1/8 inch) thickness, slice the potatoes into very thin, even rounds. If you do not have a mandoline, use a sharp chef's knife and slice as uniformly thin as possible.

Rinse and soak

Place the potato slices in a large bowl of cold water as you slice to prevent browning and remove surface starch. After slicing all potatoes, drain and refill with fresh cold water and soak for 30 minutes. For best results, place the bowl over ice (ice bath) and soak 30–60 minutes to firm the slices and extract more starch.

Dry slices

Drain the potatoes thoroughly and spread them in a single layer on clean kitchen towels or paper towels. Pat them completely dry—excess surface moisture will cause dangerous oil splatter and reduce crispness. If time allows, let them air-dry for 10–15 minutes.

Prepare oil

Pour oil into a deep, heavy-bottomed pot or deep fryer so there is at least 3–4 inches of oil but do not overfill the pot. Heat oil to 325°F (163°C) for the first blanch fry. Use a thermometer to maintain accurate temperature.

First fry (blanch)

Working in small batches (about 20–30 slices or enough to move freely), fry the potato slices at 325°F (163°C) for 3–4 minutes. They should be soft and pale, not browned. Use a slotted spoon or spider to transfer blanched chips to a wire rack or a paper towel–lined baking sheet to drain and cool. Allow oil to return to 325°F between batches.

Cool

Let the blanched potato slices cool completely (10–30 minutes). You can refrigerate them briefly to speed cooling and help create a crispier final chip.

Second fry (crisp)

Heat the oil to 375°F (190°C). Fry the cooled slices in small batches for 1–2 minutes or until golden brown and crisp. Stir gently to prevent sticking and ensure even browning. Remove with a slotted spoon and drain on a wire rack or paper towels.

Season immediately

While the chips are still hot and oily, sprinkle with fine sea salt (approximately 2 tsp total) and, if using, the cornstarch (light dusting mixed with the seasoning—toss in a bowl or sprinkle on the rack). For a premium flavor, combine salt with black pepper and smoked paprika (as listed) and toss quickly so seasoning adheres to the hot chips.

Garlic & onion (savory)

For garlic-onion chips, mix 0.5 tsp garlic powder and 0.5 tsp onion powder into the salt mixture and toss the hot chips gently until evenly coated.

Salt & vinegar

For salt & vinegar style, lightly sprinkle 1 tsp vinegar powder over the hot chips along with salt. If you prefer a brighter vinegar note, you may very lightly mist the potatoes with a vinegar-water spray before seasoning, but use sparingly to avoid sogginess.

Cool and store

Let chips cool completely on a rack to room temperature so they crisp fully. Store in an airtight container or resealable bag at room temperature for up to 3–5 days for best texture. Avoid sealing while still warm to prevent steam softening.