Classic Potato Chips, Extra Crunchy
Extra-crunchy, classic American potato chips made the traditional way: thin-sliced potatoes, a careful rinse-and-soak to remove surface starch, and a steady fry in hot oil for a shatteringly crisp bite. Finish with fine salt while they’re hot, or season like a diner-style snack bar.
Potato chips are a true American classic—simple, snackable, and surprisingly technical once you chase that perfect crunch. This method leans on two fundamentals: removing excess surface starch and controlling oil temperature for even dehydration and browning. The result is a chip that’s crisp through the center, not just at the edges.
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
30 min
Servings
6
Ingredients
Potatoes
- •2 pounds (about 4 large) russet potatoes, scrubbed
Soak
- •2 quarts cold water
- •2 tablespoons distilled white vinegar (optional, helps chips stay firm and crisp)
- •1 tablespoon kosher salt (for soaking; optional)
For frying
- •6 to 8 cups peanut, canola, or vegetable oil (enough for 2–3 inches depth in a heavy pot)
Seasoning
- •1 1/2 to 2 teaspoons fine salt (or to taste)
- •Optional: 1/2 teaspoon sweet paprika, 1/4 teaspoon garlic powder, and/or a pinch of cayenne
Instructions
- 1
Set up for frying: Place a wire rack over a sheet pan (or line a sheet pan with paper towels). Fit a heavy Dutch oven or deep pot with a thermometer. Keep a spider strainer or slotted spoon nearby.
- 2
Slice the potatoes: Using a mandoline (recommended) or a very sharp knife, slice potatoes crosswise into 1/16-inch rounds (about 1.5 mm). Keep slices as uniform as possible for even frying.
- 3
Rinse and soak to remove starch: Transfer slices to a large bowl and cover with cold water. Swish vigorously, then drain. Repeat until the water runs mostly clear, 2–3 rinses. Refill with 2 quarts cold water and add vinegar and soak-salt if using. Soak 30 minutes (or up to 2 hours in the refrigerator).
- 4
Dry extremely well: Drain the potatoes and spread slices on clean kitchen towels. Pat dry thoroughly. Any lingering moisture can cause oil splatter and slows crisping.
- 5
Heat oil: Pour oil into the pot to a depth of 2–3 inches. Heat to 325°F (163°C). Maintain this temperature as steadily as possible.
- 6
Fry in small batches: Add a small handful of slices (they should float freely, not clump). Stir gently with a spider for the first 30 seconds to prevent sticking. Fry until the bubbling slows and chips are pale golden and firm, 4–7 minutes depending on thickness and batch size.
- 7
Finish for extra crunch (optional but effective): Increase oil temperature to 350°F (177°C). Return the just-fried chips to the oil in batches for 30–60 seconds, until a shade deeper golden and audibly crisp. (Skip this step if your chips are already deeply golden; avoid overbrowning.)
- 8
Drain and season immediately: Transfer chips to the rack to drain. While still hot, sprinkle with fine salt (and any optional seasonings). Toss gently to distribute.
- 9
Repeat and serve: Bring oil back to temperature between batches. Let chips cool 5 minutes to fully crisp, then serve. Store completely cooled chips in an airtight container up to 2 days for best crunch.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.