Potato Chips Recipe

Prep potatoes

Wash and scrub potatoes thoroughly. Using a mandoline or very sharp knife, slice potatoes paper-thin (about 1/16 inch / 1.5 mm). Place slices in a large bowl of cold water as you work to prevent browning.

Rinse and soak

Drain the bowl of potato slices and refill with fresh cold water. Swirl the slices to remove excess surface starch. Repeat rinsing until the water runs mostly clear (2–3 rinses). Then cover the slices with cold water, add 1 tsp fine sea salt, and refrigerate for 30 minutes to draw out more starch for a crisper chip.

Dry slices

Drain the potato slices and lay them in a single layer on clean kitchen towels or paper towels. Pat dry thoroughly; moisture will cause oil splatter and soggy chips. For best results, let air-dry for 10–15 minutes while preheating oil.

Heat oil

Pour 4 cups of neutral oil into a heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test with one potato slice: it should sizzle immediately and float.

Fry chips (first fry - blanch)

Working in small batches (about 1/2–3/4 cup potato slices per batch), fry slices for 2–3 minutes until they start to soften and slightly pale but not brown. Use a slotted spoon to transfer to a wire rack set over a sheet pan lined with paper towels. Let rest for 2–3 minutes. This low-temperature blanch removes moisture and creates a fluffy interior.

Fry chips (second fry - crisp)

Increase oil temperature to 375–380°F (190–193°C). Fry blanched slices in batches until golden brown and crisp, about 1–2 minutes per batch. Remove with a slotted spoon and drain on a wire rack set over paper towels. Immediately while still hot, season with chosen seasoning (see seasoning sections).

Cool and store

Let chips cool completely on the rack; they will crisp further as they cool. Store in an airtight container at room temperature for up to 3 days for best texture.

Combine 1 tsp French grey sea salt with 1/4 tsp fine sea salt if desired. Immediately after removing chips from the hot oil and while they are still very hot, sprinkle about 1/4 tsp of the seasoning over each 2 cups of chips and toss gently to coat evenly. Taste and add more to taste.

Mix smoked paprika, brown sugar, onion powder, garlic powder, cumin, salt, and black pepper in a small bowl. Right after frying and draining each batch of chips, while chips are hot, sprinkle approximately 1/2 tsp seasoning per 2 cups chips and toss gently to distribute. Adjust to taste, adding a light extra sprinkle if you prefer sweeter or smokier notes.

Whisk dried dill, garlic powder, onion powder, citric acid (or lemon zest), and salt together. Immediately after frying, sprinkle about 1/2 tsp of this mix per 2 cups chips and toss to coat while chips are still warm so the flavors adhere. If using citric acid, start with less and increase to desired tartness.

Combine freshly cracked Tellicherry pepper with fine sea salt. While chips are hot, sprinkle roughly 1/2 tsp pepper mixture per 2 cups chips and toss gently. The coarse pepper gives a bold finish—use less if you prefer milder heat.