📝 About This Recipe
Born in the heart of Hanover, Pennsylvania, these chips capture the iconic, salty-sweet essence of a true Mid-Atlantic staple. This recipe recreates that legendary thin-cut, extra-crispy texture using high-starch potatoes and a precise double-soak method to ensure the perfect golden hue. It’s a nostalgic taste of the Keystone State that delivers a satisfying snap in every bite.
🥗 Ingredients
The Potatoes
- 2.5 pounds Russet Potatoes (large, scrubbed clean and peeled if desired)
- 8 cups Ice Water (for soaking out starch)
- 2 tablespoons Distilled White Vinegar (added to the soaking water to help chips stay intact)
The Frying Medium
- 2 quarts Peanut Oil (or vegetable oil for a high smoke point)
The Signature Seasoning
- 1.5 teaspoons Fine Sea Salt (adjust to taste)
- 1/4 teaspoon Granulated Sugar (the secret to that subtle Pennsylvania Dutch flavor profile)
- 1/8 teaspoon Paprika (for a hint of color)
- 1 pinch Citric Acid (optional, for a very slight commercial-style tang)
👨🍳 Instructions
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1
Slice the potatoes using a mandoline set to approximately 1/16th of an inch. Consistency is key here; you want them thin enough to be translucent but thick enough to hold their shape.
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2
Immediately place the potato slices into a large bowl filled with cold water. Agitate them with your hands to release the surface starch.
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3
Drain the cloudy water and refill the bowl with fresh ice water and the 2 tablespoons of distilled white vinegar. Let the potatoes soak for at least 30 minutes; this ensures maximum crispness.
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4
While the potatoes soak, whisk together the sea salt, sugar, paprika, and citric acid in a small bowl. Set aside.
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5
Drain the potatoes and spread them out in a single layer over clean kitchen towels or paper towels. Pat them thoroughly dry. Any moisture left on the potato will cause the oil to splatter and make the chips soggy.
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6
In a heavy-bottomed Dutch oven or deep fryer, heat the peanut oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature closely.
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7
Working in small batches (about a handful at a time), carefully lower the potato slices into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature too significantly.
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8
Stir the chips gently with a slotted spoon or a spider skimmer to prevent them from sticking together. Fry for 3-5 minutes.
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9
Watch for the visual cue: the bubbling will slow down significantly once the moisture has evaporated from the potatoes. The chips should be a light golden brown.
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10
Remove the chips quickly with the skimmer and transfer them to a wire rack set over a baking sheet or a bowl lined with paper towels.
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11
While the chips are still hot and glistening with oil, sprinkle them generously with your prepared seasoning blend. Tossing them while hot ensures the salt adheres.
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12
Allow the oil to return to 350°F before starting the next batch. Repeat the process until all potatoes are fried.
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13
Let the chips cool completely at room temperature. They will continue to crisp up as they cool.
💡 Chef's Tips
Use Russet potatoes for the highest starch content, which leads to a crunchier chip. A mandoline is essential for uniform thickness; if they aren't the same size, they won't cook evenly. Never skip the drying phase; bone-dry potatoes are the secret to that 'shatter' texture. If the chips are browning too fast but staying soft, lower your oil temperature to 325°F and cook them slightly longer. Store leftovers in an airtight container or a heavy-duty zip-top bag to prevent them from going stale in humid weather.
🍽️ Serving Suggestions
Serve alongside a classic Mid-Atlantic style French Onion dip. Pair with a cold Pennsylvania-brewed lager or a crisp iced tea. The perfect side for a Maryland crab cake sandwich or a Philly cheesesteak. Crush the extra-crispy bits at the bottom of the bowl and use them as a topping for mac and cheese. Serve in a large wooden bowl for a rustic, family-style snack during game day.