Very thin slices. Also, partially dry slices. A slower (slightly lower temp) frying so they cook through. I recall that the slices also get a water rinse to remove the loose starch on the surfaces. Here, the Cap Cod brand is my favorite. They tend to be a slightly bit thicker, but are very crisp and have more flavor than other plain brands.

I think spinning them really dry in a salad spinner helps, too.
This link has some good information.

Here is a link that might be useful: Homemade potato chips.

When I lived in Madrid I stopped daily in a potato chip shop down the block that made them fresh each hour. Cold water wash....very hot olive oil. They then let them drain in a big pile. I loved those things.

You got me interested in this subject (anything about potatoes always does) and what started as a search for one or two simple facts took me hither and yon for more than an hour and I'm lucky it wasn't longer.

My main quest was to find out whether it is the waxy type or the starchy type of potato which makes the best chips. Along the way I learned that there is much more to it than that. One article in particular has a lot of information which is on target. I'll let you link to it and read it yourself.

Jim

Here is a link that might be useful: The Ultimate Chip

A waxy potato is usually like a rd skinned type as far as cooked texture. They are more firm compared to starchy russet types. Its the moisture content thats very important and if they are sliced too thick, it will cause them to be slightly undercooked inside. I have seen both potato types made into chips, but I think that a general purpose type like a Maine variety seems to be the best choice. This type is slightly strachy as well as being firm enough to make potato salads once they are boiled. A russet is dryer and will give a decent chip too. I wouldn't use olive oil though, as its just a waste of the flavor it has. Vegetable oil is the most common used. Peanut oil is too heavy, and corn oil imparts an odd taste. There are many wasy to prepare these. One of my favorite flavors is the vinegar and sea salt. After eating a small bag, your mouth feels like it was sandblasted.

Commercial chips are made from varieties raised especially for chipping. The entire crop goes straight to the chip industry so, unfortunately, you won't find those varieties in stores. The best you can do is try to find a variety which has similar characteristics.

Also, commercial chipping potatoes often are not stored. They are freshly dug, although some must be from storage to provide for periods when they are out of season. It's another reason to grow your own.

Jim

Same with french fries. Locally, a resturant uses fresh Maine potatoes, and even brag that their thick fries are the best around. The shoestring types (McDonalds, etc.) are washed after slicing and then dried to about half their moisture content before they are frozen.

We followed the suggestions that you folks provided and the chips are great. Thanks again everybody for the tips and tricks.

Bob

Ken - Like wine, there are many types of olive oil. Some made specifically for deep frying - i.e. Lechín. There are many health benefits to using olive oil. Try it before you knock it ;-)

Here is how I do it. I got the start of this technique from the Cooks Illustrated magazine.
1. I only use Russet potatoes OR Maris Piper. Russet is a baking potato not a wax potato. Maris Piper and Bintje are the favorite frying potato in Europe. Most all the fish & chip places use the MP or the B - in Europe.
2. I like mine peeled.
3. I slice the potatoes on a mandoline (can also use a V slicer) not super thin but the thickness of a hardback book cover.
4. I then rinse the potatoes until they no longer leave starch in the water - water must be clear in the last rinse/soak. I then put the potatoes in cold clear water with 1 tablespoon each of vinegar, salt and sugar to each gallon of water soak at least one hour. I occasionally use up to 1/4 cup of vinegar because it makes the potatoes really crisp - for me.
5. Rinse potatoes and lay out on kitchen towel to dry.
6. Peanut oil to 375 degrees in flash fryer OR large dutch oven type pot - MINIMUM 2 quarts oil be sure your oil does not fill more than 50% of your pot if using a pot/dutch oven.
7. Put dry potatoes into hot oil in small batches and fry until your desired color. I fry mine golden brown because they stay crisp that way - for me.

I have had absoluetly no luck using any other oil. Even when I used Canola oil the chips got crisp but then went limp after they cooled down. The oil must be clean if you use it again - strain it thru double or triple thick cheese cloth OR coffee filter when oil is completely cool.

If you can find a seed potato merchant with Maris Piper or Bintje then you have found your chipper potato. I searched and found them at Ronninger's. I purchased chippers to eat from Olsen's (I think) and there is really a difference when you fry them. This year I have them thar spuds growing in my own plot of land!! I am looking for some mighty tasty chips when my tater crop comes in.

I went on a mad hunt in late 2007 because I got obsessed with french fries and potato chips. I even have a list of my fav french fry joints in the town where I live. Do I need to get a life?? Yup!!

:-))

DL

I am NOT knoking oilive oil for frying and never stated anything negative about it. I realize that there are different grades of olive oil. I usually buy extra vergin here and like it for flavor, as opposed to frying. I have nothing against using olive oil, but to me, its a lot more expensive and doesn't seem to hold up well after a single use. I have tried peanut oil for wontons and egg rolls, but found it leaves way too mush grease behind. Now, I use a soybean type vegetable oil, and its the kind that most commercail potato chip makers use. I have a deep frier and had a blend of olive oil in it, that seemed to turn funny tasting after about a month in the fridge. I usually try to fry a potato in some used oil, to 'clean up' the off tastes left behind from the previous use.

Dancing lemons,
I do hope you didn't think I implied that a russet was a waxy type. It is definately not. Ever cook up a blue/purple poatato? They are even softer and more starchy compared to a russet.

Because potatoes are high in potassium, I cann't enjoy them like I used to, so thats one less thing I can cook without risking my health (kidney issues).

ksrogers,
You are my type of potato person!! I found out about blue potato last year (2007) and they are really good fried. I was not refering to your post when I talked about waxy potato - I was refering to the article from Cooks Illustrated where they recommend against using waxy potatoes for french fries and potato chips. Sorry about that.

However ksrogers I must agree with you on the olive oil. It can be used for frying but it is not as stable an oil as most other vegetable oils. Almost all professional cooking instructions and cooking teachers will advise against using olive oil for deep fat frying. Except Mario Batali - and he can afford to toss OO after one use. If you ever go to Babbo (sp?) in NYC you will see why he can afford to fry with OO - $$$$$$$$ By DFF I am refering to frying where you use 3-4 quarts/liters of oil and hold it at 375 degrees for more than 15-20 minutes. Of course if anyone prefers olive oil they should use what they like. Frying in an inch or two of oil in a small pan is not the type of frying to which I refer. For small frying jobs I occasionally use olive oil because I can discard the oil after one use. BTW my grandson loved those blue potatoes. I sliced them and cut them into shapes with cookie cutters. Fried blue potatoes!! Yum!!

DL

By your comments, I suspect that you are not using the correct type of olive oil - pure olive oil is used for frying (not EEVO or EVO or VO). Pure olive oil can be used up to 5 times and keeps for up to a year. It has a high smoke point. It is not what you see your tv chefs splash into their sauces or what you find in the tiny bottles in your grocery store. You do not fry in an "inch of oil in a small pan"....lol. It is not $$$$$$$$....lol. Many countries use olive oil as their primary oil. It is quite healthy when compared to other oils. And it works wonderfully for potato chips.

I am chuckling here......

Long ago I learned to add a bit of olive oil when sauteing in butter to prevent the butter from burning. IIRC, it was recommended by James Beard.

Nowadays, I saute in EVOO all the time unless I want the flavor of butter or a blander flavor. I don't use it for deep frying or shallow frying.

Jim

suzyq2,

OK, you got me. I am not too old or to stubborn to learn something new. Please post a brand name of the OO and I am surely going to try it. 100% pure Peanut oil (no additives) is moderately expensive but I use it becuase it does not break down readily. If you know of a brand of OO that last and does not break down then count me in!! Please post the brand name because I want to get some. I am in Virginia USA -- hope you are in USA because some of the EU brands are not available in stores here.

Thanks for the info.

DL

See http://www.seriouseats.com/2010/05/does-pre-blanching-improve-potato-chips.html for an explanation for why pre-blanching can make the chips crispier.

Andrew