Double-Fried Potato Chips

How to Make Double-Fried Potato Chips

1. 1

   Step 1: Slice the potatoes thinly

   Using a mandoline or very sharp knife, slice potatoes 1.5–2 mm thick for crisp, chip-like results. Work quickly so slices remain cold, and stack them in a large bowl as you go.

   For this step

   • 3 medium (about)Russet potatoes, unpeeled
   
2. 2

   Step 2: Rinse and soak to remove starch

   Place the slices in a bowl of ice water with the tablespoon of vinegar and soak for 20–30 minutes to draw out excess starch and keep the slices from browning. The vinegar is optional but helps prevent darkening and improves texture.

   For this step

   • 4 cupsIce water (for soak)
   • 1 tbspDistilled white vinegar
   
3. 3

   Step 3: Dry the slices thoroughly

   Drain the potatoes and spread them on clean kitchen towels or paper towels, then pat completely dry; moisture prevents crisping and causes oil splatter. Allow 5–10 minutes of air-drying while you heat the oil.
   
4. 4

   Step 4: First fry (low temperature) — blanch

   Heat oil in a heavy pot or deep fryer to 275°F (135°C). Fry the potato slices in small batches for 6–8 minutes until they’re cooked through and pale (they should be flexible but not golden), then transfer to a wire rack or paper towel–lined tray to drain and cool.

   For this step

   • 6 cupsNeutral frying oil (canola, peanut, or vegetable)
   
5. 5

   Step 5: Second fry (high temperature) — crisp

   Raise the oil temperature to 375–400°F (190–205°C). If using, toss slices lightly with cornstarch in a bowl to coat thinly, then fry in small batches 1–2 minutes until deep golden and glassy-crisp. Work quickly to avoid over-browning.

   For this step

   • 1 tbspCornstarch (optional, for extra crisp)
   
6. 6

   Step 6: Drain and season immediately

   Remove chips to a wire rack or paper towels to drain briefly, then season while hot with kosher salt and a sprinkle of smoked paprika if desired. Serve warm or at room temperature for the best crunch.

   For this step

   • 1 1/2 tspKosher salt (to taste)
   • 1/2 tspSmoked paprika (optional, for finishing)
   

1. Using a mandoline or very sharp knife, slice potatoes 1.5–2 mm thick for crisp, chip-like results. Work quickly so slices remain cold, and stack them in a large bowl as you go.
2. Place the slices in a bowl of ice water with the tablespoon of vinegar and soak for 20–30 minutes to draw out excess starch and keep the slices from browning. The vinegar is optional but helps prevent darkening and improves texture.
3. Drain the potatoes and spread them on clean kitchen towels or paper towels, then pat completely dry; moisture prevents crisping and causes oil splatter. Allow 5–10 minutes of air-drying while you heat the oil.
4. Heat oil in a heavy pot or deep fryer to 275°F (135°C). Fry the potato slices in small batches for 6–8 minutes until they’re cooked through and pale (they should be flexible but not golden), then transfer to a wire rack or paper towel–lined tray to drain and cool.
5. Raise the oil temperature to 375–400°F (190–205°C). If using, toss slices lightly with cornstarch in a bowl to coat thinly, then fry in small batches 1–2 minutes until deep golden and glassy-crisp. Work quickly to avoid over-browning.
6. Remove chips to a wire rack or paper towels to drain briefly, then season while hot with kosher salt and a sprinkle of smoked paprika if desired. Serve warm or at room temperature for the best crunch.