# Crispy Creations

Homemade chips are way better than store-bought. Here's how to make them properly.

# The Right Way to Fry Chips

It's not difficult, but you need to get a few things right if you want crispy chips instead of soggy ones.

What You Need:

• A few big Russet potatoes
• A mandoline (with the guard) or a very sharp knife and steady hands
• 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 instead of crisping. Fry just enough to cover the surface of the oil in a single layer. Keep an eye on the thermometer between batches and let the oil come back to 350°F before adding the next round. Fry until 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:
After soaking and thoroughly drying the slices, toss them with just enough oil to coat. Spread them in a single layer on a baking sheet (use parchment paper so they don't stick). Bake at 400°F for 15–20 minutes, flipping halfway. They won't be quite as perfect as fried, but they're still good.

In an Air Fryer:
Same prep as the oven — soak, dry, lightly oil. 360°F for 12–16 minutes, shaking the basket every few minutes to keep them cooking evenly.

# Flavor Ideas

The basics:

• Just Salt: Fine sea salt is all you need as the finer the salt, the better it sticks when the chips are still hot.
• 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 store them in an airtight container at room temperature. They're best within a day or two. Don't refrigerate them as the moisture will ruin the texture. If they lose crunch, a quick 2‑minute blast in a hot oven brings them back.

# Credits

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