Perfect and Fast Potato Chips
Perfect and Fast Potato Chips
Ingredients
- 2 large russet potatoes, peeled
- 8 cups water, for soaking
- 2 cups ice cubes
- 2 tablespoons cornstarch
- 4 cups vegetable oil, for deep frying
- 1 teaspoon salt, or to taste
Instructions
- 1
Peel the potatoes. Cut each peeled potato in half lengthwise.
⏱️ 3 min
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 7 min
- 4
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.
⏱️ 11 min
- 5
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.
⏱️ 3 min
- 6
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.
⏱️ 2 min
- 7
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.
⏱️ 5 min•🌡️ 350
- 8
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.
⏱️ 7 min•🌡️ 350
- 9
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.
⏱️ 3 min
- 10
Serve the Perfect and Fast Potato Chips immediately while hot and crispy.
Kitchen Tools
Nutrition Facts (per serving)
Perfect and Fast Potato Chips
- 2 large russet potatoes, peeled
- 8 cups water, for soaking
- 2 cups ice cubes
- 2 tablespoons cornstarch
- 4 cups vegetable oil, for deep frying
- 1 teaspoon salt, or to taste
Instructions
- 1
Peel the potatoes. Cut each peeled potato in half lengthwise.
⏱️ 3 min - 2
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.
⏱️ 5 min - 3
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.
⏱️ 7 min - 4
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.
⏱️ 11 min - 5
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.
⏱️ 3 min - 6
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.
⏱️ 2 min - 7
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.
⏱️ 5 min•🌡️ 350 - 8
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.
⏱️ 7 min•🌡️ 350 - 9
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.
⏱️ 3 min - 10
Serve the Perfect and Fast Potato Chips immediately while hot and crispy.