# Crispy Creations

Forget the bag. Once you make chips from scratch, you won't go back. Here's how to do it right.

# The Right Way to Fry Chips

This isn't hard, but there are a few things you have to get right if you want them crispy instead of soggy.

What You Need:

• A few big Russet potatoes
• A mandoline or very sharp knife
• Peanut or vegetable oil
• A heavy pot
• A thermometer
• A slotted spoon
• Paper towels or a rack

How to Do It:

1. Slice them thin and even. About the thickness of a quarter. If some are thick and some are thin, they'll cook unevenly.
2. Soak them in cold water. 30 minutes minimum. This washes off the starch that makes chips gummy. You'll see the water get cloudy.
3. Dry them completely. This is the most important step. Spread them on kitchen towels and pat them dry. Any water left on them will steam instead of fry.
4. Fry in small batches. Heat your oil to 350°F. Don't dump all the chips in at once - the temperature will drop and they'll absorb oil. Fry just a handful at a time until they're light golden and the bubbling slows down.
5. Salt them right away. As soon as they come out of the oil, hit them with salt while they're still shiny.

# If You Want Thicker, Kettle-Style Chips

Slice them a bit thicker (like 1/8 inch). Fry them at 300°F for about 5 minutes until cooked through but still pale. Pull them out, let them drain, then turn the heat up to 375°F and fry them again for a minute until golden and extra crispy.

# Other Ways to Make Them

In the Oven:
Toss dried slices with a tiny bit of oil, spread them out on a baking sheet, and bake at 400°F for 15-20 minutes. Flip them halfway. They won't be quite as perfect as fried, but they're still good.

In an Air Fryer:
Same idea as the oven. 360°F for 12-16 minutes, shaking the basket every few minutes.

# Flavor Ideas

The basics:

• Just Salt: Fine sea salt is all you need.
• Salt & Vinegar: Mix salt with malt vinegar powder and a pinch of citric acid.
• Sour Cream & Onion: Dried buttermilk powder, onion powder, and dried chives.
• Smoked Paprika: Salt, smoked paprika, and a little garlic powder.

# When Things Go Wrong

• Soggy chips: You didn't dry them well enough, or you overcrowded the pot.
• Some burnt, some raw: Your slices weren't even, or you didn't stir them while frying.
• Seasoning falls off: You salted them after they cooled. Do it while they're still hot.

# Keeping Them Fresh

Let them cool completely, then put them in a container with a tight lid. They're best within a day or two. Don't refrigerate them.

# Credits

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