Restaurants›Wise Acre Eatery›Bag Of Chips Recipe

Bag Of Chips Recipe

Inspired by Wise Acre Eatery
Time1h
Serves4

Make Bag Of 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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Snack

Method

Snack

1

Prepare and slice potatoes

Wash and dry the potatoes thoroughly. Peel if you prefer (peels can be left for more texture). Using a mandoline or a very sharp knife, slice the potatoes 1.5–2 mm (about 1/16–1/8 inch) thick for crisp, thin chips. Aim for uniform thickness so they cook evenly.

2

Optional: soak to remove starch

Place the potato slices in a large bowl of cold water. Add the optional 2 tablespoons vinegar if using (helps preserve color). Soak for 20–30 minutes, stirring occasionally. This removes excess surface starch for crisper chips.

3

Dry slices

Drain the slices in a colander and spread them on clean kitchen towels or paper towels. Pat them thoroughly dry — moisture will cause oil splatter and soggy chips. For best results, let them air-dry 10 minutes after towel-drying.

4

Heat oil

Pour 1 cup of neutral oil into a heavy pot or deep skillet to a depth of about 1 to 1.5 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping one potato slice in: it should sizzle steadily and float up immediately.

5

Fry in batches

Carefully add a single layer of potato slices to the hot oil without crowding (about a handful per batch depending on pan size). Fry, stirring gently or flipping occasionally with a slotted spoon, until slices are golden and crisp, 2–4 minutes per batch depending on thickness. Remove with a slotted spoon or spider and transfer to a paper towel–lined tray to drain. Repeat with remaining slices, maintaining oil temperature between 325–350°F (160–175°C).

6

Season

While chips are still hot, sprinkle evenly with 1 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper (and any optional 1 tsp seasoning like smoked paprika or garlic powder) so the salt adheres. Toss gently to distribute.

7

Cool and store

Let chips cool completely on a wire rack or paper towels to crisp further. Serve immediately for best texture. If storing, place completely cooled chips in an airtight container or resealable bag; they will keep crisp for 1–2 days.