Homemade potato chips turn out crisp when the potatoes are sliced very thin and evenly, the surface starch is rinsed off in cold water, the slices are dried thoroughly, and they are fried in small batches in oil at 170–180°C / 340–355°F. Remove the chips from the oil when bubbling stops and they are pale golden; the crisp texture sets as they cool.
The first requirement for crispness is thinness. Slice the potatoes 1–2 millimeters thick; thicker slices retain moisture inside and stay soft. Use a mandoline slicer to make slices this thin and even, and always attach its hand guard; a mandoline is one of the kitchen tools most likely to cause cuts. High-starch, floury potatoes are better for chips; no matter what you do, watery, waxy potatoes will not turn out as crisp.
The second requirement is rinsing off the starch. Put the slices in a large bowl of cold water and change the water two or three times, until it is no longer cloudy; if you like, leave the slices in cold water for half an hour. If the loose starch on the surface is not removed, the slices stick together in the oil and do not brown evenly. Drying comes next, and do not skip it: spread the slices in a single layer on a clean cloth or paper towels, then press them thoroughly dry. Wet slices can make the oil splatter violently. Remove slices that have been soaking in water just before frying.
Keep the oil at 170–180°C / 340–355°F. At a lower temperature, the slices absorb oil; at a higher one, the edges darken while the centers remain raw. Add the slices to the pot in small numbers, one at a time, rather than by the handful; an overcrowded pot cools the oil and makes the slices stick together. Stir once with a wire skimmer during the first few seconds to prevent sticking. The slices should enter the oil in a single layer, without overlapping. The oil will foam during frying; this foam comes from water evaporating from the slices and is a normal part of the process.
The bubbles tell you when to remove them. When bubbling decreases noticeably, the moisture has left the slices; lift the chips out with a wire skimmer at that point, while they are still pale golden. Chips darken another shade from their residual heat after they leave the oil, so do not leave them in the pot until they are dark. Spread them in a single layer on a wire rack or paper towels. Sprinkle on salt right away, while the chips are still hot and their surfaces are slightly oily; salt will not stick to cooled chips. If you want seasoned chips, add powdered seasoning along with the salt while the chips are hot.
Chips develop their crispness as they cool. Slices that look slightly soft while hot become crisp within a few minutes, so tasting them right away can be misleading. Fully cooled chips stay crisp for 1–2 days in an airtight jar; if they absorb moisture, heat them in the oven for a few minutes to crisp them again. Chips made in the oven or air fryer have less fat but a drier, less brittle texture; arrange the slices in a single layer there, too, and turn them halfway through the cooking time.
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