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Ina Garten Rori’s Potato Chips

Ina Garten Rori's Potato Chips - recipe card
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Inspired by Ina Garten and Rori’s, these homemade potato chips are thinly sliced, fried to a shattering crisp, and finished with flaky sea salt. They’re the ultimate salty, crunchy snack with a tender center and golden edges. Perfect for parties or a cozy night in.

Ingredients

Scale
  • 4 medium russet potatoes (about 2 pounds), scrubbed and dried
  • 2 quarts peanut or canola oil, for frying
  • 1 tablespoon flaky sea salt, such as Maldon, for finishing

Instructions

  1. Scrub the potatoes under cold running water to remove any dirt, then pat them completely dry with a clean kitchen towel. Dry potatoes prevent excess splattering when they hit the hot oil. Set a wire rack over a baking sheet and line it with paper towels for draining the chips later.
  2. Using a mandoline set to 1/16-inch thickness (or a very sharp chef’s knife), slice the potatoes crosswise into paper-thin rounds. Work carefully and watch your fingers; a mandoline gives the most consistent thickness, which ensures even frying. As you slice, transfer the rounds to a large bowl of ice water to keep them from browning.
  3. Let the potato slices soak in the ice water for 15 minutes to rinse away excess surface starch. This step is crucial: removing starch prevents the chips from sticking together and helps them crisp up rather than burn. After soaking, drain the slices in a colander.
  4. Spread the drained potato slices in a single layer on a clean kitchen towel or several layers of paper towels. Pat them thoroughly dry on both sides, pressing gently to absorb as much moisture as possible. Any remaining water will cause the oil to sputter violently, so take your time here.
  5. Pour the oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Attach a deep-fry thermometer to the side of the pot. Heat the oil over medium-high heat until it reaches 350°F (175°C). Adjust the heat as needed to maintain this temperature; if the oil is too cool, the chips will be greasy, and if too hot, they will burn before crisping.
  6. While the oil heats, line a second baking sheet with fresh paper towels. Set up a station near the stove with a slotted spoon or spider strainer, the salt, and the prepared baking sheet. Working in small batches of about 10 to 12 slices, carefully lower the potato slices into the hot oil using tongs or a slotted spoon. Do not overcrowd the pot, as this will drop the oil temperature and result in soggy chips.
  7. Fry the chips for 2 to 3 minutes, turning them occasionally with the slotted spoon, until they are light golden brown and the vigorous bubbling subsides. The chips will crisp up further as they cool, so remove them just before they reach your desired color. Using the slotted spoon, transfer the chips to the paper towel-lined baking sheet.
  8. Immediately sprinkle the hot chips with a pinch of flaky sea salt. The residual heat helps the salt adhere. Repeat the frying process with the remaining potato slices, allowing the oil to return to 350°F (175°C) between batches. Keep the finished chips in a single layer; do not pile them up or they will steam and lose their crunch.
  9. Let the chips cool completely on the baking sheet, about 5 minutes. They will become crispier as they cool. Taste one; if it’s not fully crisp, return it to the oil for another 30 seconds. Once cooled, transfer the chips to a serving bowl or store in an airtight container.
  10. If you prefer an oven method, preheat the oven to 400°F (204°C). Toss the dried potato slices with 2 tablespoons of olive oil and arrange them in a single layer on a baking sheet lined with parchment paper. Bake for 15 to 20 minutes, flipping halfway, until golden and crisp. Sprinkle with salt immediately.

Notes

Storage: Homemade potato chips are best enjoyed the same day for maximum crispness. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. To revive soggy chips, spread them on a baking sheet and warm in a 300°F (150°C) oven for 3 to 5 minutes. Freezing is not recommended, as the chips will lose their texture. Reheating: Place chips on a microwave-safe plate and microwave on high for 20 to 30 seconds, or until crisp. Do not overcook, as they can burn.

Nutrition

Keywords: potato chips, homemade potato chips, Ina Garten potato chips, Rori's potato chips, fried potato chips, crispy potato chips, sea salt chips, snack recipe, party snack, stovetop chips, easy potato chips

Find it online: https://inagartencooks.com/ina-garten-roris-potato-chips/