Crispy Creations

Forget the bag. Once you make chips from scratch, you won't go back. Here's how to do it right.

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The Right Way to Fry Chips

This isn't hard, but there are a few things you have to get right if you want them crispy instead of soggy.

What You Need:

• - A few big Russet potatoes
• - A mandoline or very sharp knife
• - Peanut or vegetable oil
• - A heavy pot
• - A thermometer
• - A slotted spoon
• - Paper towels or a rack

How to Do It:

1. - Slice them thin and even. About the thickness of a quarter. If some are thick and some are thin, they'll cook unevenly.


2. - Soak them in cold water. 30 minutes minimum. This washes off the starch that makes chips gummy. You'll see the water get cloudy.


3. - Dry them completely. This is the most important step. Spread them on kitchen towels and pat them dry. Any water left on them will steam instead of fry.


4. - Fry in small batches. Heat your oil to 350°F. Don't dump all the chips in at once - the temperature will drop and they'll absorb oil. Fry just a handful at a time until they're light golden and the bubbling slows down.


5. - Salt them right away. As soon as they come out of the oil, hit them with salt while they're still shiny.

If You Want Thicker, Kettle-Style Chips

Slice them a bit thicker (like 1/8 inch). Fry them at 300°F for about 5 minutes until cooked through but still pale. Pull them out, let them drain, then turn the heat up to 375°F and fry them again for a minute until golden and extra crispy.

Other Ways to Make Them

In the Oven: Toss dried slices with a tiny bit of oil, spread them out on a baking sheet, and bake at 400°F for 15-20 minutes. Flip them halfway. They won't be quite as perfect as fried, but they're still good.

In an Air Fryer: Same idea as the oven. 360°F for 12-16 minutes, shaking the basket every few minutes.

Flavor Ideas

The basics:

• Just Salt: Fine sea salt is all you need.
• Salt & Vinegar: Mix salt with malt vinegar powder and a pinch of citric acid.
• Sour Cream & Onion: Dried buttermilk powder, onion powder, and dried chives.
• Smoked Paprika: Salt, smoked paprika, and a little garlic powder.

When Things Go Wrong

• Soggy chips: You didn't dry them well enough, or you overcrowded the pot.
• Some burnt, some raw: Your slices weren't even, or you didn't stir them while frying.
• Seasoning falls off: You salted them after they cooled. Do it while they're still hot.

Keeping Them Fresh

Let them cool completely, then put them in a container with a tight lid. They're best within a day or two. Don't refrigerate them.

Credits

Old owner - Unknown (Not a username) New / Current owner - Clara

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