📝 About This Recipe
Experience the unparalleled crunch of a perfectly fried potato chip, elevated from a simple snack to a gourmet culinary art form. These chips are double-washed to ensure maximum crispness and fried using a cold-start technique that yields a robust, kettle-style texture. With a delicate balance of earthy potato flavor and a sophisticated sea salt finish, they are miles ahead of any store-bought variety.
🥗 Ingredients
The Potatoes
- 2 pounds Russet Potatoes (large, scrubbed clean and peeled if desired)
- 2 quarts Ice Water (for soaking)
- 2 tablespoons Distilled White Vinegar (added to the soaking water to prevent browning)
The Frying Medium
- 2 quarts Peanut Oil or Grapeseed 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 teaspoon Dried Chives (finely crushed for garnish)
👨🍳 Instructions
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1
Prepare a large bowl with the ice water and distilled white vinegar. This acidic bath will help remove excess starch and keep the potatoes from oxidizing.
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2
Using a mandoline slicer set to 1/16th of an inch (1.5mm), carefully slice the potatoes directly into the ice water bath. Uniform thickness is the secret to even cooking.
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3
Agitate the potato slices in the water for 2 minutes, then drain. Refill with fresh cold water and rinse again until the water runs completely clear.
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4
Spread the rinsed slices onto clean kitchen towels or several layers of paper towels. Pat them thoroughly dry; any moisture left on the surface will cause the oil to splatter and prevent crisping.
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5
In a large, heavy-bottomed Dutch oven or deep fryer, add the oil. For the 'cold-start' method, add a single layer of potato slices to the cool oil before turning on the heat.
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6
Turn the heat to medium-high. As the oil warms, the potatoes will begin to gently bubble. This slow temperature rise allows moisture to escape before the exterior browns.
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7
Once the oil reaches 350°F (175°C), work in small batches. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasy chips.
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8
Fry the slices for 3-5 minutes, using a slotted spoon or spider skimmer to gently move them around so they don't stick together.
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9
Watch for the 'visual cue': the bubbling will significantly slow down once the moisture has evaporated. The chips should be a pale golden-blonde.
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10
Quickly remove the chips with a spider skimmer and transfer them to a wire rack set over a baking sheet to drain. Avoid draining on paper towels as they can trap steam and soften the chips.
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11
While the chips are still hot and glistening with oil, sprinkle them generously with the sea salt and optional spices from a height of about 10 inches for even coverage.
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12
Repeat the process with the remaining potato slices, ensuring the oil returns to 350°F between each batch.
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13
Allow the chips to cool completely at room temperature; they will continue to crisp up as they sit.
💡 Chef's Tips
Always use starchy potatoes like Russets; waxy potatoes like Red Bliss contain too much sugar and will burn before they crisp. If you don't have a mandoline, use a vegetable peeler to create ultra-thin ribbons. Never season the chips after they have cooled, as the salt will simply bounce off rather than adhering to the surface. If the chips feel slightly soft after cooling, you can 'flash' them in a 300°F oven for 3-5 minutes to restore the crunch. Store in an airtight container or a heavy-duty zip-top bag with the air squeezed out to maintain crispness for up to 3 days.
🍽️ Serving Suggestions
Serve alongside a homemade Caramelized Onion Dip for a classic pairing. Pair with a crisp, cold Pilsner or a dry Sparkling Wine to cut through the richness of the oil. Use as a crunchy side for a gourmet Wagyu beef burger or a toasted lobster roll. Crush the leftovers and use them as a textural topping for a creamy Macaroni and Cheese. Serve in a parchment-lined wooden bowl for an elegant, rustic presentation.