Shoestring Potato Chips

How to Make Shoestring Potato Chips

1. 1

   Step 1: Prep and razor‑thin slicing

   Trim the potato ends and, if you prefer, peel them; leaving the skin on adds rustic flavor. For consistent shoestrings, use a mandoline fitted with a 1–1.5 mm (about 1/32–1/16") julienne blade or a julienne attachment; if using a knife, cut potatoes into 1/8" planks, stack a few, and slice into matchsticks with a very sharp chef's knife. Work with one potato at a time and keep fingers clear with the mandoline guard or a cut-resistant glove; aim for strips as uniform as possible so they cook evenly.

   For this step

   • 3 medium (about 2 lb/900 g)Russet potatoes
   
2. 2

   Step 2: Cold-water soak to remove starch and chill

   Transfer the cut potatoes to a large bowl of cold water, add the vinegar and ice to keep the liquid icy; this both prevents browning and helps release surface starch that causes sogginess. Agitate the potatoes with your hands for 30–60 seconds, then let them sit in the ice bath for 30–45 minutes; for maximum clarity rinse and change the water once or twice until it runs much clearer.

   For this step

   • 6 cupsCold water
   • 1 cupIce cubes
   • 1 tablespoonDistilled white vinegar
   
3. 3

   Step 3: Dry thoroughly

   Drain the potatoes into a colander and spin dry in a salad spinner or spread them on clean kitchen towels and pat firmly until most moisture is gone. For best results, let them air-dry on a cooling rack set over a baking sheet for 10–20 minutes so surface moisture evaporates—any lingering water will cause oil to spit and reduce crispness.
   
4. 4

   Step 4: Single-batch fry with temperature control

   Set a deep, wide pot or Dutch oven over medium-high heat and add enough oil to give 1.5–2" depth; heat to 375°F (190°C) and monitor with a thermometer. Carefully lower all the dried potato strings into the oil at once (a single large batch is the goal—make sure they can move freely), gently separate them with a spider or slotted spoon to prevent clumping, and fry until pale golden and glassy, about 2–4 minutes; keep the temperature above 350°F (175°C) during the cook by adjusting the heat so the oil recovers quickly.

   For this step

   • 4 cups (enough for 1.5–2" depth in a wide pot)Neutral frying oil (peanut or canola)
   
5. 5

   Step 5: Drain and season immediately

   Use a spider to lift the chips to a wire rack set over a baking sheet and let excess oil drip for a minute, then transfer to a paper‑lined sheet if desired. While still very hot, sprinkle with kosher salt and, if using, smoked paprika and garlic powder so the seasonings adhere; cool completely to room temperature to let them crisp further before serving.

   For this step

   • 1 tablespoon (for finishing)Kosher salt
   • 1 teaspoonSmoked paprika (optional)
   • 1 teaspoonGarlic powder (optional)
   

1. Trim the potato ends and, if you prefer, peel them; leaving the skin on adds rustic flavor. For consistent shoestrings, use a mandoline fitted with a 1–1.5 mm (about 1/32–1/16") julienne blade or a julienne attachment; if using a knife, cut potatoes into 1/8" planks, stack a few, and slice into matchsticks with a very sharp chef's knife. Work with one potato at a time and keep fingers clear with the mandoline guard or a cut-resistant glove; aim for strips as uniform as possible so they cook evenly.
2. Transfer the cut potatoes to a large bowl of cold water, add the vinegar and ice to keep the liquid icy; this both prevents browning and helps release surface starch that causes sogginess. Agitate the potatoes with your hands for 30–60 seconds, then let them sit in the ice bath for 30–45 minutes; for maximum clarity rinse and change the water once or twice until it runs much clearer.
3. Drain the potatoes into a colander and spin dry in a salad spinner or spread them on clean kitchen towels and pat firmly until most moisture is gone. For best results, let them air-dry on a cooling rack set over a baking sheet for 10–20 minutes so surface moisture evaporates—any lingering water will cause oil to spit and reduce crispness.
4. Set a deep, wide pot or Dutch oven over medium-high heat and add enough oil to give 1.5–2" depth; heat to 375°F (190°C) and monitor with a thermometer. Carefully lower all the dried potato strings into the oil at once (a single large batch is the goal—make sure they can move freely), gently separate them with a spider or slotted spoon to prevent clumping, and fry until pale golden and glassy, about 2–4 minutes; keep the temperature above 350°F (175°C) during the cook by adjusting the heat so the oil recovers quickly.
5. Use a spider to lift the chips to a wire rack set over a baking sheet and let excess oil drip for a minute, then transfer to a paper‑lined sheet if desired. While still very hot, sprinkle with kosher salt and, if using, smoked paprika and garlic powder so the seasonings adhere; cool completely to room temperature to let them crisp further before serving.