Basket Of Chips Recipe

Wash and cut

Wash and scrub the potatoes thoroughly to remove dirt. Leave skins on for rustic chips or peel if preferred. Using a sharp knife or mandoline, slice potatoes into 1/4-inch (about 6 mm) thick rounds for a classic chip; if you prefer thicker steak-cut chips, cut 1/2-inch. Try to keep thickness consistent for even cooking.

Rinse and soak

Place the sliced potatoes in a large bowl and cover with the 6 cups cold water. Rinse and swish to remove excess surface starch, then let soak for at least 30 minutes (up to 2 hours) in the refrigerator. This step prevents sticking and promotes crispness.

Par-cook (optional but recommended)

After soaking, drain and rinse the slices in cold water until water runs mostly clear. Place potatoes in a medium pot, add enough fresh cold water to cover by 1 inch and add 1 tablespoon kosher salt. Bring to a gentle simmer and poach the slices for 3–4 minutes until just tender but not falling apart. This step reduces frying time and yields a fluffy interior. Drain thoroughly and spread in a single layer on paper towels or a rack to dry for 10–15 minutes. Moisture will cause oil splatter and soggy chips.

Heat oil

Pour oil into a heavy, deep pot or Dutch oven to a depth of about 2–3 inches (allowing headspace). Heat the oil over medium-high heat to 325°F (160°C) for the first fry. If you don't have a thermometer, test with a small piece of potato: it should produce gentle steady bubbles.

First fry (blanch)

Working in small batches (6–8 slices depending on pot size), fry the potato slices at 325°F (160°C) for 3–4 minutes until they are pale, slightly softened, and have a thin skin forming but not browned. Remove with a spider or slotted spoon and drain on paper towels or a rack. Let the oil return to temperature between batches.

Increase heat and second fry

Raise the oil temperature to 375°F (190°C). Fry the blanched potato batches for a second time, 1.5–3 minutes each, until golden-brown and crisp. Watch carefully; times vary with thickness. Remove and drain on fresh paper towels or on a wire rack set over a sheet pan.

Season

While chips are still hot, sprinkle evenly with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and the optional garlic powder and smoked paprika if using. Toss gently to coat. Taste and adjust seasoning to preference.

Serve

Place the chips in the small basket or serving bowl lined with paper if desired. Serve immediately with dipping sauces (about 2 tablespoons each) on the side. Leftover chips can be reheated in a 400°F (200°C) oven for 5–8 minutes to regain crispness.