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Peel the potatoes. Cut each peeled potato in half lengthwise.

Place two parallel chopsticks on a cutting board. Position one potato half between the chopsticks. Using a sharp knife, make vertical slices across the potato's width, stopping just before cutting through completely. The chopsticks will prevent the knife from going all the way through.

Rotate the potato 90 degrees. Make another set of vertical slices across the potato's width, again not cutting all the way through. This creates a cross-hatch, lattice-like pattern on the potato, allowing it to fan out. Repeat this cutting technique for all potato halves.

Place all the cut potato pieces into a large bowl filled with 8 cups of cold water and 2 cups of ice cubes. Agitate the potatoes in the cold water by hand for 1 minute to remove excess starch. Let them soak for 10 minutes.

Remove the potato pieces from the water and place them on a layer of paper towels. Pat them thoroughly dry with additional paper towels until no moisture remains.

Transfer the dried potato pieces into a large, clear plastic bag. Add the cornstarch. Seal the bag and shake vigorously to ensure all potato pieces are evenly coated with cornstarch.

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat to 350°F. Carefully place a single layer of cornstarch-coated potato pieces into the hot oil. Do not overcrowd the pot.

Fry the potato pieces for 3-5 minutes per batch, or until golden brown and crispy, flipping occasionally to ensure even cooking. Use a slotted spoon or spider to remove the chips from the oil.

Place the fried potato pieces on a plate lined with paper towels to drain excess oil. Immediately season with salt to taste. Repeat with remaining potato pieces.

Serve the Perfect and Fast Potato Chips immediately while hot and crispy.


Peel the potatoes. Cut each peeled potato in half lengthwise.

Place two parallel chopsticks on a cutting board. Position one potato half between the chopsticks. Using a sharp knife, make vertical slices across the potato's width, stopping just before cutting through completely. The chopsticks will prevent the knife from going all the way through.

Rotate the potato 90 degrees. Make another set of vertical slices across the potato's width, again not cutting all the way through. This creates a cross-hatch, lattice-like pattern on the potato, allowing it to fan out. Repeat this cutting technique for all potato halves.

Place all the cut potato pieces into a large bowl filled with 8 cups of cold water and 2 cups of ice cubes. Agitate the potatoes in the cold water by hand for 1 minute to remove excess starch. Let them soak for 10 minutes.

Remove the potato pieces from the water and place them on a layer of paper towels. Pat them thoroughly dry with additional paper towels until no moisture remains.

Transfer the dried potato pieces into a large, clear plastic bag. Add the cornstarch. Seal the bag and shake vigorously to ensure all potato pieces are evenly coated with cornstarch.

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat to 350°F. Carefully place a single layer of cornstarch-coated potato pieces into the hot oil. Do not overcrowd the pot.

Fry the potato pieces for 3-5 minutes per batch, or until golden brown and crispy, flipping occasionally to ensure even cooking. Use a slotted spoon or spider to remove the chips from the oil.

Place the fried potato pieces on a plate lined with paper towels to drain excess oil. Immediately season with salt to taste. Repeat with remaining potato pieces.

Serve the Perfect and Fast Potato Chips immediately while hot and crispy.
