Fresh Cut Potato Chips Recipe

Wash and slice

Scrub the russet potatoes under running water to remove dirt. Do not peel unless you prefer peeled chips. Using a mandoline set to 1.5–2 mm (about 1/16"), slice the potatoes into uniformly thin rounds. If you don't have a mandoline, use a very sharp knife and cut as uniformly thin as possible.

Rinse

Place the potato slices in a large bowl and cover with cold water. Swirl the slices to remove surface starch and drain. Repeat rinsing and draining 2–3 times until the water runs clearer.

Soak and chill

After rinsing, cover the potato slices with fresh cold water, add the ice, and let soak for 20–30 minutes. This further removes starch and firms the slices for crisping. Drain the slices in a colander and spread them in a single layer on clean kitchen towels or paper towels. Pat thoroughly dry — moisture will cause oil splatter and reduce crispiness.

Heat oil

Pour the vegetable oil into a heavy-bottomed pot or deep fryer, using enough oil to submerge chips (about 4–5 cm / 1.5–2" depth). Attach a candy or deep-fry thermometer and heat the oil to 180°C (356°F). If you don't have a thermometer, test by dropping a single slice: it should sizzle immediately and puff slightly.

First fry (blanch)

Working in small batches (15–20 slices depending on pot size), gently add potato slices to the hot oil using a spider or slotted spoon. Fry for 2–3 minutes until the slices are softened, slightly pale, and just beginning to take color. The goal is to cook through without browning. Remove the slices to a paper-lined baking sheet and let them rest for 5 minutes. Repeat with remaining slices.

Increase heat and second fry

Increase the oil temperature to 190–195°C (374–383°F). Once hot, fry the blanched slices in batches again, this time for 1–2 minutes or until golden brown and crisp. Stir gently to prevent sticking and ensure even browning. Use a slotted spoon or spider to transfer finished chips to a fresh paper-lined baking sheet to drain. Sprinkle lightly with sea salt immediately while still hot so the salt adheres.

Season and finish

While the chips are still warm, season with the remaining sea salt to taste, a light dusting of freshly ground black pepper, and the optional smoked paprika if using. Let the chips cool for a few minutes to reach peak crispness. Taste one to adjust final seasoning if needed.

Serve or store

Serve the chips warm or at room temperature. To store, once completely cooled, place in an airtight container at room temperature for up to 2 days — note they will gradually lose peak crispness. Re-crisp in a 150°C (300°F) oven for 5–7 minutes if desired.