Hand-Cut Thick Chips
To get a chip that is crisp on the outside and floury within, you must cook the potato twice: first at a low heat to soften the interior, then at a high heat to harden the crust. Use a starchy potato, cut them into thick batons, and handle them gently once they are tender.
The potato choice is everything.
Buy large, floury potatoes like Russets or Maris Pipers. Anything waxy will turn into a greasy mess rather than a proper chip.
- heavy-bottomed pot
- spider strainer
- deep-fry thermometer
- baking sheet lined with paper towels
What goes in.
- 3 lbfloury potatoes (Russets or similar)
- 1.5 qtneutral oil, like grapeseed or sunflower
- to tasteflaky sea salt
Mastering the temperature drop
The first fry cooks the potato through; the second fry creates the structure. Never skip the cooling period between the two, as it allows internal steam to escape.
The method.
Prep the batons
Peel the potatoes and square off the sides to create rectangular blocks. Slice these into batons exactly 3/4-inch thick. Soak them in cold water for 30 minutes to pull out excess surface starch.
Dry thoroughly
Drain the chips and lay them out on a clean kitchen towel. Pat them until they are bone-dry. Any moisture left on the surface will cause the oil to spit and prevent a crisp finish.
The first fry
Heat the oil to 300°F. Carefully lower the chips into the oil in small batches. Cook for 6 to 8 minutes until they are soft and pale, but not browned. Remove them with a spider and let them drain on the sheet.
The cooling phase
Let the chips rest at room temperature for at least 30 minutes. If you have time, spread them out so they are not touching.
The final fry
Raise the oil temperature to 375°F. Drop the cooled chips back into the oil. Fry for 3 to 4 minutes until they reach a deep golden brown. Drain on fresh paper towels and salt immediately.
Other turns to take.
Rosemary salt
Pulse fresh rosemary needles with sea salt in a mortar and pestle until fragrant, then toss with the hot chips.
Malt vinegar spray
Fill a clean spray bottle with malt vinegar and mist the chips lightly just before serving to add acidity without softening the crust.
When it doesn't go to plan.
Do not crowd the pot; if the temperature drops too fast, the chips will soak up oil instead of frying.
If the chips look dark brown but feel soft, your oil temperature was too high during the first fry.
Use a thermometer clipped to the side of the pot to keep the heat steady.
The ones that keep coming up.
Can I use an air fryer?
You can get a similar result, but it will lack the characteristic snap of an oil-fried chip. If using an air fryer, toss the raw chips in a tablespoon of oil first.
Why do the chips break apart?
The potatoes were likely handled too aggressively after the first fry when they were soft. Use a spider strainer to lift them, not tongs.
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