House Potato Chips Recipe
Make House Potato Chips Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & Prep
For Frying
Seasonings (optional)
Method
Potatoes & Prep
Wash and slice
Scrub the russet potatoes under cold running water to remove any dirt. Do not peel if you prefer skin-on chips; if you want peeled chips, peel now. Using a mandoline or very sharp knife, slice the potatoes to 1.5–2 mm thickness (about 1/16–1/8 inch) for crisp chips. Try to keep slices uniform for even cooking.
Rinse starch
Place the slices in a large bowl and cover with 4 cups cold water. Swirl the slices to release starch, then drain. Repeat rinsing and draining until the rinse water runs noticeably clearer (2–3 times).
Soak & chill
After rinsing, cover the slices with fresh cold water and add 1 cup ice to keep them chilled. Soak for at least 30 minutes, up to 2 hours. This removes excess starch and helps the chips crisp.
Dry thoroughly
Drain the potato slices in a colander and spread them on clean kitchen towels or layers of paper towel. Pat dry thoroughly—moisture will cause oil splatter and soggy chips. Let them air-dry for 10 minutes while you heat oil.
For Frying
Heat oil
Pour 4 cups neutral oil into a heavy-bottomed pot or deep fryer, filling to no more than half the pot. Attach a thermometer and heat the oil to 325°F (163°C) for the first fry.
First fry (blanch)
Working in small batches (about a handful of slices at a time), gently add potato slices to the 325°F oil using a spider or slotted spoon to avoid crowding—overcrowding lowers temperature. Fry for 2–3 minutes until the slices are pale, limp and just starting to take color at the edges. Remove to a wire rack or paper towel-lined tray to drain. Repeat with remaining slices.
Increase temperature
Raise the oil temperature to 375°F (190°C). Allow the oil to stabilize for a few minutes before the second fry.
Second fry (crisp)
Fry the blanched slices in small batches at 375°F for 1–2 minutes, stirring gently, until golden brown and crisp. Watch closely—chips go from perfect to burned quickly. Use a slotted spoon to transfer chips to a wire rack or a paper towel-lined tray to drain excess oil.
Season
While still hot, sprinkle the chips evenly with 1 teaspoon salt, tossing lightly so salt adheres. If using optional seasonings (black pepper, smoked paprika, garlic powder), combine them and sprinkle a light dusting over the chips immediately after frying so they stick.
Cool & serve
Allow the chips to cool for a few minutes; they will crisp further as they cool. Serve at room temperature. Store any leftovers in an airtight container once fully cooled to retain crispness (best eaten same day).
Safety & oil handling
Do not leave hot oil unattended. Use a thermometer to monitor temperature. Let oil cool completely before disposing or storing. Reuse oil once or twice after straining and cooling; discard if it smells off or is dark.