Lays® Chips Recipe

Prepare potatoes

Wash the potatoes thoroughly to remove dirt. Using a mandoline or very sharp knife, slice the potatoes 1/16"–1/8" (about 1.5–3 mm) thin and even. Do not peel if you prefer skins on; peel if you want uniformly pale chips. Place slices in a large bowl of cold water as you go to remove surface starch and prevent browning.

Rinse and dry

Swirl the potato slices in the cold water for 1–2 minutes, then drain. Refill with fresh cold water and repeat until the rinse water is mostly clear (2–3 rinses). For crisper results, soak the sliced potatoes in cold water for 30 minutes to 1 hour to remove more starch. Drain and spread slices on multiple layers of clean kitchen towels or paper towels. Pat completely dry; moisture will cause oil splatter and soggy chips.

Heat oil

Pour the oil into a heavy, deep pot or Dutch oven to a depth of about 2 inches (enough to fully submerge slices). Clip a deep-fry thermometer to the pot and heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping one slice in: it should sizzle steadily and float up; adjust heat to maintain steady frying without smoking.

Fry chips

Working in small batches (about a handful of slices at a time), gently add dried potato slices in a single layer to the hot oil. Stir gently with a slotted spoon or spider to prevent sticking. Fry until golden and crisp, 3–4 minutes depending on thickness and temperature. Do not overcrowd the pot; overcrowding lowers oil temperature and gives greasy chips.

Drain and salt

Using a slotted spoon or spider, transfer fried chips to a single layer on a wire rack set over a baking sheet or onto paper towels. Immediately sprinkle chips lightly and evenly with fine salt (about 1/8–1/4 tsp per batch) while still hot so salt adheres. Let chips cool completely (they will crisp further as they cool). Repeat frying and salting until all slices are cooked.

Finish

Once all batches are done and cooled to room temperature, taste and adjust seasoning. If chips were slightly oily, place briefly on a paper towel before serving. Store any leftovers in an airtight container at room temperature for 1–2 days for best crispness.

Combine the onion powder, garlic powder, sugar, and MSG (if using) in a small bowl and stir to blend. Immediately after frying and lightly salting each batch, sprinkle a small amount (about 1/8–1/4 tsp per batch or to taste) of the seasoning mix evenly over the hot chips and gently toss to coat. Taste and increase seasoning sparingly; a little goes a long way. If you prefer plain salted chips, skip this step.