Classic chips

Hot water for soaking

2 tablespoons distilled vinegar

1½ pounds russet potatoes, scrubbed 
clean or peeled

Oil for frying

Kosher salt or sea salt

Fill a medium-sized mixing bowl with about 2 quarts of hot tap water. (Note: Hot water is key to making light chips, so use the hottest water that comes from your tap.) Cut the potatoes into thin, even slices — 1/16 inch (a quarter’s thickness) is ideal for thin chips, while 1/8 inch (two quarters) is good for thicker ones. A mandoline or food processor will make this task much easier. As you cut, drop the slices into the water to prevent darkening. Drain and replace the water with more hot water and add the vinegar. Let the slices soak for at least 15 minutes. Drain the slices into a colander and rinse them under hot water until it runs clear of starch. Spread the potato slices across a kitchen towel and pat them dry with another towel. Roll up the slices in the towel and gently press to blot.

Prepare a draining surface near your cooktop by lining a baking sheet with paper towels or a paper bag. Then place a wire cooling rack on top, laid upside down. Have your salt and seasonings nearby. Pour about 1 to 1½ inches of oil into a wide, heavy pot or wok. There should be about 3 inches of headspace above the oil or 3 inches of clear space around the wok. Attach a thermometer to the pot. Over high heat, bring the oil temperature to 360°F.

Unroll the potato slices and carefully drop them into the oil. They should immediately begin bubbling. Don’t crowd the pot — add just enough slices for a single layer. With a slotted spoon or spider, constantly move and turn the chips while they cook. In 2 or 3 minutes they’ll begin to brown and the bubbling will begin to slow or stop. When the slices are golden brown, transfer them to the blotting surface and immediately sprinkle them with salt and seasoning.

Continue frying the remaining slices, allowing the oil to return to 360°F and making room on the blotting surface for the next batch of chips. Don’t forget to add seasonings to the chips as they come out of the oil.

The chips will get crisper as they cool, so wait about 5 minutes before you serve them. Allow the chips to cool completely before storing them in an airtight container. They’ll keep for a couple of weeks, but only if you keep them out of sight! If the chips get soft or you want to recreate that just-made experience, re-heat them in a 300°F oven for 4 or 5 minutes. Makes 8-10 cups.

This recipe was originally published in Chris Bryant’s book Chips: Reinventing a Favorite Food (Lark/Sterling Publishing, 2014).