Using the low-bitterness, low-sugar, low-moisture Lady Claire potato variety, this recipe recreates the classic pale, thin, crispy supermarket-style potato chip rather than a thick, dark kettle chip.
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Adapted from a video by Alex
Potato Chip Perfection : The secret I did NOT Expect...
Lady Claire potatoesA potato variety specifically bred for chip-making, with high dry matter, low sugar, and low bitterness compounds~3 lbest.
Frying oilShould be suitable for deep frying and able to hold a stable temperature~2-3 cupsest.
SaltTo taste, for seasoning after frying~1/2-1 tspest.
Steps
1
Wash and peel the potatoes thoroughly.
2
Use a mandoline slicer to cut the potatoes into very thin slices, about 1 millimeter thick. This precise thickness is key to achieving a light yet satisfying crunch — a knife won't give you the same even results.
3
Rinse the sliced potatoes thoroughly to remove excess surface starch, which would otherwise make the chips gummy or soggy after frying. The rinse water should stay relatively clear, indicating low starch content.
4
Dry the rinsed potato slices completely before frying to remove any excess moisture.
5
Heat the frying oil to a precise temperature of about 160°C (320°F) using a probe thermometer, as maintaining accurate heat is critical for the final texture.
6
Fry the potato slices in very small batches so the oil temperature doesn't drop too quickly, which would affect crispiness.
7
Fry until the chips turn light in color and crisp, with a satisfying crunch when handled — avoid over-frying to a dark or bitter result.
8
Remove from the oil, season with salt to taste, and enjoy your homemade classic-style potato chips.
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