Crispy Potato Pavé Chips
Crispy Potato Pavé Chips
Ingredients
For the Potato Pavé
- 2 pounds russet potatoes, peeled and thinly sliced (1/16-inch thick)
- 1/2 cup unsalted butter, melted
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
For Frying and Finishing
- 4 cups vegetable oil, for deep frying
- flaky sea salt, as needed
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking dish with parchment paper, ensuring there's an overhang on two sides to help lift the pavé later.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, combine the melted unsalted butter, heavy cream, minced garlic, chopped fresh thyme leaves, kosher salt, and freshly ground black pepper. Whisk well to combine.
⏱️ 3 min
- 3
Add the thinly sliced russet potatoes to the cream mixture. Toss gently with your hands, ensuring every potato slice is thoroughly coated with the seasoned cream.
⏱️ 5 min
- 4
Arrange a single layer of potato slices in the prepared baking dish, overlapping them slightly. Continue layering the potatoes, pressing down firmly after every few layers to compact them, until all the potatoes are used. The layers should be tightly packed.
⏱️ 15 min
- 5
Cover the baking dish tightly with aluminum foil. Bake for 1 hour and 15 minutes, or until the potatoes are very tender when pierced with a knife.
⏱️ 75 min•🌡️ 350
- 6
Remove the pavé from the oven. Place a piece of parchment paper directly on top of the cooked potatoes, then place a heavy, flat object (such as another baking dish weighted with cans or heavy books) on top to press the pavé. This step is crucial for achieving a dense, sliceable texture.
⏱️ 5 min
- 7
Refrigerate the pressed potato pavé for at least 4 hours, or preferably overnight, with the weight still on top. This allows the pavé to set firmly.
- 8
Once thoroughly chilled, remove the weight and the top layer of parchment paper. Using the parchment paper overhang, carefully lift the potato pavé from the baking dish and transfer it to a cutting board.
⏱️ 2 min
- 9
Carefully slice the pavé into 'chip' shapes. Aim for rectangles or squares about 1/2 inch thick and 2-3 inches long. You can also cut them into wedges if preferred.
⏱️ 10 min
- 10
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of potato should sizzle immediately when dropped in.
⏱️ 10 min•🌡️ 350
- 11
Carefully fry the potato chips in batches, being careful not to overcrowd the pot, for 3-5 minutes per batch, or until they are golden brown and wonderfully crispy. Overcrowding will lower the oil temperature and result in soggy chips.
⏱️ 15 min
- 12
Remove the fried chips with a slotted spoon and transfer them to a wire rack lined with paper towels to drain any excess oil.
⏱️ 5 min
- 13
Immediately season the hot crispy potato pavé chips generously with flaky sea salt. Serve hot and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Pavé Chips
Ingredients
For the Potato Pavé
- 2 pounds russet potatoes, peeled and thinly sliced (1/16-inch thick)
- 1/2 cup unsalted butter, melted
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
For Frying and Finishing
- 4 cups vegetable oil, for deep frying
- flaky sea salt, as needed
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking dish with parchment paper, ensuring there's an overhang on two sides to help lift the pavé later.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, combine the melted unsalted butter, heavy cream, minced garlic, chopped fresh thyme leaves, kosher salt, and freshly ground black pepper. Whisk well to combine.
⏱️ 3 min - 3
Add the thinly sliced russet potatoes to the cream mixture. Toss gently with your hands, ensuring every potato slice is thoroughly coated with the seasoned cream.
⏱️ 5 min - 4
Arrange a single layer of potato slices in the prepared baking dish, overlapping them slightly. Continue layering the potatoes, pressing down firmly after every few layers to compact them, until all the potatoes are used. The layers should be tightly packed.
⏱️ 15 min - 5
Cover the baking dish tightly with aluminum foil. Bake for 1 hour and 15 minutes, or until the potatoes are very tender when pierced with a knife.
⏱️ 75 min•🌡️ 350 - 6
Remove the pavé from the oven. Place a piece of parchment paper directly on top of the cooked potatoes, then place a heavy, flat object (such as another baking dish weighted with cans or heavy books) on top to press the pavé. This step is crucial for achieving a dense, sliceable texture.
⏱️ 5 min - 7
Refrigerate the pressed potato pavé for at least 4 hours, or preferably overnight, with the weight still on top. This allows the pavé to set firmly.
- 8
Once thoroughly chilled, remove the weight and the top layer of parchment paper. Using the parchment paper overhang, carefully lift the potato pavé from the baking dish and transfer it to a cutting board.
⏱️ 2 min - 9
Carefully slice the pavé into 'chip' shapes. Aim for rectangles or squares about 1/2 inch thick and 2-3 inches long. You can also cut them into wedges if preferred.
⏱️ 10 min - 10
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of potato should sizzle immediately when dropped in.
⏱️ 10 min•🌡️ 350 - 11
Carefully fry the potato chips in batches, being careful not to overcrowd the pot, for 3-5 minutes per batch, or until they are golden brown and wonderfully crispy. Overcrowding will lower the oil temperature and result in soggy chips.
⏱️ 15 min - 12
Remove the fried chips with a slotted spoon and transfer them to a wire rack lined with paper towels to drain any excess oil.
⏱️ 5 min - 13
Immediately season the hot crispy potato pavé chips generously with flaky sea salt. Serve hot and enjoy!
⏱️ 2 min