Crispy fried chips

Ingredients

• 2 pounds russet potatoes
• 2 quarts vegetable oil for frying
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon garlic powder (optional)

Instructions

1. Wash and peel the potatoes thoroughly under cold running water
2. Slice potatoes into thin, even slices approximately 1/8 inch thick using a mandoline or sharp knife
3. Soak sliced potatoes in cold water for 30 minutes to remove excess starch
4. Drain potatoes and pat completely dry with paper towels
5. Heat oil to 325°F in a deep pot or deep fryer
6. Fry potatoes in batches for 5-7 minutes until light golden, stirring occasionally
7. Remove potatoes with a slotted spoon and drain on paper towels
8. Increase oil temperature to 375°F
9. Fry potatoes again in batches for 2-3 minutes until deep golden brown and crispy
10. Drain on fresh paper towels and season with salt, pepper, and garlic powder while still warm

Notes

• Use a mandoline slicer for uniform thickness to ensure even cooking
• Soaking removes starch which helps achieve maximum crispiness
• Pat potatoes very dry before frying to prevent oil splattering
• Use a deep-fry thermometer to maintain accurate oil temperature
• Fry in batches to avoid overcrowding and temperature drops
• Store cooled chips in an airtight container for up to 3 days
• For extra crispiness, double-fry using the two-temperature method shown in directions