📝 About This Recipe
Experience the unparalleled crunch of artisanal potato chips made right in your own kitchen. These chips are defined by their deep golden hue, a satisfyingly loud snap, and a delicate balance of sea salt and earthy potato flavor. By using a double-soak method and precise temperature control, we transform the humble Russet potato into a gourmet snack that puts store-bought bags to shame.
🥗 Ingredients
The Potatoes
- 2 pounds Russet or Idaho Potatoes (large, scrubbed clean and peeled if desired)
- 8 cups Cold Water (for soaking)
- 2 tablespoons Distilled White Vinegar (added to the soaking water to help maintain structure)
Frying Medium
- 2 quarts Peanut or Vegetable Oil (high smoke point oil is essential)
Signature Seasoning
- 1.5 teaspoons Fine Sea Salt (adjust to taste)
- 1/2 teaspoon Smoked Paprika (optional, for a hint of warmth)
- 1/4 teaspoon Garlic Powder (optional)
- 1/4 teaspoon Freshly Ground Black Pepper (extra fine grind)
👨🍳 Instructions
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1
Prepare a large bowl with the cold water and distilled white vinegar. This acidic bath helps remove excess starch and prevents the potatoes from browning too quickly.
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2
Using a mandoline slicer set to 1/16th of an inch (approx. 1.5mm), slice the potatoes directly into the water bath. Consistency in thickness is the secret to even cooking.
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3
Agitate the slices in the water with your hands until the water becomes cloudy. Drain and refill with fresh cold water, repeating until the water remains clear.
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4
Let the potato slices soak in the final clear water bath for at least 30 minutes. This ensures maximum crispness.
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5
Drain the potatoes and spread them out in a single layer on clean kitchen towels or heavy-duty paper towels. Pat them thoroughly dry; any moisture 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 oil to exactly 350°F (175°C). Use a candy or 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, or the temperature will drop too significantly.
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8
Stir the chips gently with a slotted spoon or spider skimmer to prevent them from sticking together. They will bubble vigorously as the moisture evaporates.
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9
Fry for 3-5 minutes, or until the bubbling subsides and the chips turn a beautiful light golden brown.
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10
Using the spider skimmer, remove the chips and transfer them immediately to a large wire rack set over a baking sheet to drain. Avoid draining on paper towels, as trapped steam can soften the chips.
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11
While the chips are still hot and glistening with a tiny bit of oil, sprinkle them generously with your sea salt and spice mixture. The heat helps the seasoning adhere.
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12
Repeat the process with the remaining batches, ensuring the oil returns to 350°F before adding more potatoes.
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13
Allow the chips to cool completely at room temperature. They will continue to crisp up as they cool.
💡 Chef's Tips
Always use a mandoline for uniform slices; uneven chips will result in some being burnt and others being raw. Don't skip the soak; removing the starch is what creates that distinct 'snap' rather than a chewy texture. Keep your oil temperature consistent; if it's too low, the chips absorb oil and become greasy; if too high, they burn before they crisp. Season the chips the second they come out of the oil so the salt sticks perfectly. Store any leftovers in an airtight container with a piece of parchment paper to maintain crispness for up to 3 days.
🍽️ Serving Suggestions
Pair with a chilled, dry Riesling or a crisp Lager to cut through the salt and fat. Serve alongside a creamy French Onion dip or a spicy Sriracha mayo. Use them as a crunchy accompaniment to a classic Lobster Roll or a gourmet Wagyu burger. Crush them slightly and use as a topping for an elevated Macaroni and Cheese. Offer as a sophisticated bar snack with a side of truffle-infused aioli.