Bag Of Chips Recipe

Wash and slice

Wash the russet potatoes thoroughly to remove dirt. You can peel them if you prefer a smoother chip, or leave the skins on for extra texture. Using a mandoline set to a 1/16–1/8 inch (1.5–3 mm) setting or a very sharp knife, slice the potatoes into uniformly thin slices.

Rinse and soak

Place the potato slices in a large bowl of cold water as you slice to prevent browning. Once all slices are cut, add the optional 1 tsp white vinegar to the soak water (this helps keep them from sticking and can improve crispness). Soak for 30 minutes to remove excess surface starch.

Dry thoroughly

Drain the slices in a colander and spread them out on clean kitchen towels or paper towels. Pat them completely dry — moisture on the surface will cause oil to spit and will reduce crispness. For best results, let them air-dry for 10–15 minutes after patting.

Heat oil

Pour about 1 liter of neutral frying oil into a heavy-bottomed pot or a deep fryer, leaving at least 3–4 inches (7–10 cm) of headspace. Heat the oil to 350°F (175°C). Use a thermometer to maintain accurate temperature.

First fry (blanch)

Working in small batches (about a handful or 100–150 g of slices), gently lower the potato slices into the oil and fry for 3–4 minutes until they are soft and pale, but not browned. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. This step cooks the potato through and sets the texture.

Rest between fries

Allow the blanched chips to rest for 10 minutes while you heat the oil back up to 375°F (190°C). This rest helps create a better final crisp.

Second fry (crisp)

Return the blanched slices to the oil in batches and fry for 1–2 minutes until golden brown and crisp. Do not overcrowd the pot; keep the temperature steady at 375°F (190°C). Remove the chips with a spider and let them drain on a wire rack or paper towels.

Season immediately

While the chips are still hot and just out of the oil, sprinkle them evenly with the 2 tsp kosher salt and 1 tbsp freshly ground black pepper. Toss gently on the rack or in a bowl so the seasoning adheres to the hot chips.

Let the chips cool completely on a rack. Cooling to room temperature will allow them to crisp up further. Once cooled, transfer to a paper-lined container or bag to serve as a 'Bag of Chips' style presentation. Serve at room temperature.