WHY THIS RECIPE WORKS:
Whether thick-cut, crinkle-cut, plain, or flavored, potato chips are one of America’s most beloved snack foods. Our favorites are small-batch kettle-style chips, which cook up thicker and sturdier than regular chips, with a distinctive caramelized flavor. Store-bought versions tend to be greasy and oversalted, but making a perfect batch at home is actually pretty simple. The first trick is getting the potatoes to the perfect thickness. Thicker chips never get properly crisp, while those that are too thin fry up as light as confetti. We found the sweet spot at 1/16 inch for substantial, crisp chips. Frying at too low a temperature made the chips soggy, but when we increased the heat, they burned. Realizing that the potatoes’ starch was the source of our troubles, we landed on a method of rinsing, parboiling, and then frying. Rinsing washed away the exterior starch, while parboiling jump-started the cooking and further reduced the amount of starch. It was a bit of work, but the reward of fresh, golden chips was well worth it. Slicing the potatoes 1 /16 inch thick is crucial for success; use a mandoline or a V-slicer. Use a Dutch oven that holds 6 quarts or more for this recipe. These chips are best enjoyed the day they are made.
SERVES: 6 to 8
TOTAL TIME: 1 hour
INGREDIENTS:
- 1 pound Yukon Gold potatoes, unpeeled, sliced 1⁄16 inch thick
- 2 quarts peanut or vegetable oil
- Fine sea salt
INSTRUCTIONS:
- Line rimmed baking sheet with clean dish towel. Set wire rack in second rimmed baking sheet and line with triple layer of paper towels; set both sheets aside.
- Place potato slices in large bowl and cover with cold water. Gently swirl potatoes to release starch. Drain potatoes and return to bowl. Repeat rinsing step until water no longer turns cloudy, about 5 rinses.
- Bring 2 quarts water to boil in large saucepan over high heat. Add potatoes, return to gentle boil, and cook until just beginning to soften, 2 to 3 minutes. Drain potatoes in colander. Spread potatoes on towels and dry thoroughly.
- Meanwhile, add oil to large Dutch oven until it measures about 1½ inches deep and heat over medium-high heat to 325 degrees.
- Carefully place one-quarter of potato slices in hot oil. Fry, stirring frequently with wire skimmer or slotted spoon, until oil stops bubbling and chips turn golden and crisp, 3 to 4 minutes.
- Adjust burner, if necessary, to maintain oil temperature around 325 degrees. As soon as chips finish frying (some chips may cook slightly faster than others), transfer to prepared wire rack using skimmer or slotted spoon. Season with salt to taste.
- Return oil to 325 degrees and repeat with remaining potato slices in 3 more batches.
- Let cool to room temperature before serving.
