Chips Recipe

Wash and peel

Rinse the potatoes under cold water to remove dirt. Peel them if you prefer traditional chips with no skin; leave the skin on for a more rustic texture.

Slice

Using a sharp chef's knife or a mandoline set to about 1/8 inch (3 mm), slice each potato into even slices about 1/8 inch thick. Consistent thickness ensures even cooking.

Soak

Place the potato slices in a large bowl and cover with the 6 cups of cold water. Swirl to remove surface starch, then let soak for at least 30 minutes, up to 2 hours. For best crispness, change the water once during soaking.

Ice bath rinse

After soaking, drain the slices and transfer them to a bowl of ice water (cold water with the ice cubes) for 5 minutes to firm the slices and stop any residual cooking. Drain well and pat completely dry with clean kitchen towels or paper towels. Remove as much surface moisture as possible to prevent oil splatter and to ensure crisping.

Heat oil

Choose a deep, heavy pot or a deep-fryer and add the vegetable oil. Warm the oil over medium heat until it reaches 325°F (160°C) for the first fry. If you don't have a thermometer, heat until a small piece of potato gently bubbles and rises slowly.

First fry (blanch)

Working in small batches so the oil temperature stays steady, add a single layer of potato slices and fry for 3–4 minutes until the slices are cooked through but not browned. Use a slotted spoon to transfer the blanched chips to a wire rack or a tray lined with paper towels to drain. Let them rest for 5–10 minutes. This step cooks the interior without crisping the exterior.

Raise oil temperature

Increase heat and bring the oil to 375°F (190°C) for the second fry. If using batches, allow the oil to regain full temperature between batches.

Second fry (crisp)

Return the blanched, dried potato slices to the hot oil in small batches and fry for 1–2 minutes until golden brown and crisp. Move them gently with a slotted spoon to prevent sticking and to encourage even browning.

Drain and season

Remove the chips with a slotted spoon and place them on a wire rack or paper towels to drain for a minute. While still hot, sprinkle with kosher salt and freshly ground black pepper to taste, tossing gently to distribute seasoning evenly. If using any optional condiments (malt vinegar or ketchup), serve alongside.

Serve

Serve the chips immediately while hot and crisp. If making ahead, keep them warm on a wire rack in a single layer in a 200°F (95°C) oven for up to 20 minutes; re-crisping beyond that is best done by briefly re-frying or in a very hot oven.