Thick-Cut Potato Chips
Why This Recipe Works
There’s more to making great chips than just slicing potatoes and frying them. The thickness of the potato slices is the first important element. We chose Yukon Gold potatoes for their great potato flavor, and the food processor gave us perfectly even and consistent ⅛-inch slices, which were thick enough to hold their shape during frying, yet thin enough to cook up crisp and crunchy. The frying technique took a little work. On our first attempts, we got dark brown, bitter chips. We soon realized that the amount of starch in the potatoes was the source of our troubles, which led us to a method of rinsing, parboiling, and then frying. Rinsing washed away the exterior starch, and parboiling jump-started the cooking and further reduced the amount of starch in the potatoes. Frying the potatoes in batches ensured that the oil temperature didn’t drop too much and that the chips did not turn out greasy. It was a bit of extra work, but the reward of fresh, golden homemade potato chips was well worth it.