Chips Recipe

Wash and slice

Scrub the russet potatoes under cold running water to remove dirt. Do not peel if you want skin-on chips; otherwise peel. Using a sharp knife or mandoline set to about 1/8 inch (3 mm) thickness, slice the potatoes into even slices. Aim for uniform thickness so they cook evenly.

Rinse

Place the potato slices in a large bowl and cover with the 4 cups of cold water. Swirl the slices and drain the cloudy water. Repeat rinsing 2–3 times until the water is clearer. This removes surface starch and helps achieve crisper chips.

Soak

Fill the bowl with fresh cold water and add the optional ice. Soak the potato slices for at least 30 minutes and up to 2 hours in the refrigerator. This further reduces starch and firms the potatoes for crisper results.

Dry

Drain the slices in a colander and spread them on clean kitchen towels or paper towels. Pat very dry with more towels. Removing moisture is essential to avoid oil splatter and to get crispy chips.

Toss with oil and seasoning

In a large bowl, toss the dried potato slices with 2 tablespoons vegetable oil, 1 teaspoon fine salt, 1/4 teaspoon black pepper, and the optional 1/2 teaspoon paprika or garlic powder until evenly coated.

Pan-Fry method

Heat a large nonstick or cast-iron skillet over medium-high heat. Add a thin film of oil to coat the pan (about 1 tablespoon). When the oil is hot, add a single layer of potato slices without overcrowding. Cook 2–4 minutes per side until golden brown and crisp. Transfer cooked chips to a wire rack or paper towel–lined plate and season immediately with a pinch of salt. Work in batches, adding more oil to the pan if needed.

Oven-Bake method

Preheat oven to 425°F (220°C). Arrange the oiled and seasoned potato slices in a single layer on a baking sheet lined with parchment or a silicone mat, leaving space between slices. Bake for 12–20 minutes, flipping once halfway, until edges are golden and crisp. Baking time depends on slice thickness and oven; watch closely to avoid burning. Remove and season lightly with extra salt if needed.

Heat oil

Pour 2 cups of neutral frying oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping one slice in: it should sizzle steadily and bubble around the edges.

Fry in batches

Carefully add a single layer of dried potato slices to the hot oil, taking care not to overcrowd. Fry for 3–5 minutes, stirring gently with a slotted spoon or spider so slices don't stick, until golden brown and crisp. Transfer with a slotted spoon to a wire rack or paper towel–lined baking sheet to drain. Immediately sprinkle with a little fine salt while still hot. Repeat with remaining slices, maintaining oil temperature between 325–350°F (160–175°C).

Finish

After all batches are fried, let chips cool slightly to crisp up further. Taste and adjust seasoning with additional salt, pepper, or optional spices as desired.

Serve the chips warm or at room temperature. They pair well with ketchup, mayonnaise, aioli, or your favorite dipping sauce. Store any leftover chips in an airtight container at room temperature for up to 1 day for best crispness (re-crisp in a 300°F/150°C oven for 5–8 minutes if needed).