Uploaded January 2023 | Updated September 2026, 2 days ago
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Potato chips are certainly the most prevalent form of root crisp in North America, but even they come in a few different varieties, from thin and delicate classic “Lay’s” to kettle-cooked style chips which are much crunchier. As we show in the video, the difference between a kettle-style chip and a more classic, thin-and-crispy chip is basically down to thickness. (Some kettle-style chips may also get some extra treatment after cooking such as adding sugar somehow but... why?)
Other roots may also be cooked this way. Generally, for roots other than potatoes, thin is best. Most other roots have characteristics which make it hard for them to become crunchy when sliced thick. Taro and lotus root, beet, parsnip, yams or real sweet potatoes are all candidates for frying this way. I have not tried frying thin slices of solid squash flesh such as in the neck portion of a butternut squash but I suspect it might come out well. One concern with squash and carrots is that the beta-carotene they contain is oil-soluble and will most probably diffuse throughout the fry oil.
Hot chips fresh from the fryer may be tossed in a seasoning mixture – any such mixture which seems appealing. Cajun seasoning or chili powder come to mind, but some ground dill fronds and powdered sour cream or yogurt would create a ranch flavor. If the chips are cooled on a rack in a single layer and in a timely manner, then perfectly cool chips may be stored together in an airtight container for a day, or maybe two, before they start to seem stale. Generally, these are intended to be made as a side dish or part of the spread for a party and consumed promptly.
Makes however much you wish to slice and fry.
Equipment:
• deep frying setup, true deep fryer highly recommended
• mandolin for slicing, set quite thin
• mixing bowl or lidded container for soaking slices in water
• wire rack and tray setup for draining/cooling chips
• optional mixing bowl for applying seasoning
Ingredients:
1+ ea potatoes each type has its own charm; choose your favorite
to taste salt optionally other seasonings
Procedure:
1. At least 30 min in advance, slice the potatoes or other roots using a mandolin, into cold water. Potatoes in particular need to soak in water in order to release some surface starch, or they won’t fry as well.
2. The slices could spend overnight in cold water under refrigeration.
3. When the time comes to fry, drain the chips very well. At home, use towels (paper or otherwise) to blot the slices dry. In a restaurant the industrial fryer can deal with a little bit of clinging water; at home, not so much.
4. Fry the chips until they are ready; how to tell depends somewhat on the thickness. Thicker chips take exponentially longer to cook. Under 1mm chips take less than one minute; thicker chips up to 2-3 mm take as much as 4 minutes to finish cooking. Thicker chips will also usually take on less brown color even when fully cooked, compared to a thinner chip.
5. Lift finished chips from the hot oil bath and let them drain, then turn them onto the wire rack, or into the seasoning bowl if they are to be seasoned.
6. If seasoning, sprinkle seasoning mixture over the chips while carefully tossing them in the bowl, to avoid breaking them or concentrating too much seasoning in one place.
7. Let chips cool in a single layer on the wire rack until completely cool. They may be served before cooling completely, but only in shallow piles.
8. Store only completely cool chips in an airtight container in darkness.
Music: bensound.com/royalty-free-music
Check our our Patreon!
patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer!
shareasale.com/r.cfm?b=2084649&u=3322095&m=111859&urllink=&afftrack=
Potato chips are certainly the most prevalent form of root crisp in North America, but even they come in a few different varieties, from thin and delicate classic “Lay’s” to kettle-cooked style chips which are much crunchier. As we show in the video, the difference between a kettle-style chip and a more classic, thin-and-crispy chip is basically down to thickness. (Some kettle-style chips may also get some extra treatment after cooking such as adding sugar somehow but... why?)
Other roots may also be cooked this way. Generally, for roots other than potatoes, thin is best. Most other roots have characteristics which make it hard for them to become crunchy when sliced thick. Taro and lotus root, beet, parsnip, yams or real sweet potatoes are all candidates for frying this way. I have not tried frying thin slices of solid squash flesh such as in the neck portion of a butternut squash but I suspect it might come out well. One concern with squash and carrots is that the beta-carotene they contain is oil-soluble and will most probably diffuse throughout the fry oil.
Hot chips fresh from the fryer may be tossed in a seasoning mixture – any such mixture which seems appealing. Cajun seasoning or chili powder come to mind, but some ground dill fronds and powdered sour cream or yogurt would create a ranch flavor. If the chips are cooled on a rack in a single layer and in a timely manner, then perfectly cool chips may be stored together in an airtight container for a day, or maybe two, before they start to seem stale. Generally, these are intended to be made as a side dish or part of the spread for a party and consumed promptly.
Makes however much you wish to slice and fry.
Equipment:
• deep frying setup, true deep fryer highly recommended
• mandolin for slicing, set quite thin
• mixing bowl or lidded container for soaking slices in water
• wire rack and tray setup for draining/cooling chips
• optional mixing bowl for applying seasoning
Ingredients:
1+ ea potatoes each type has its own charm; choose your favorite
to taste salt optionally other seasonings
Procedure:
1. At least 30 min in advance, slice the potatoes or other roots using a mandolin, into cold water. Potatoes in particular need to soak in water in order to release some surface starch, or they won’t fry as well.
2. The slices could spend overnight in cold water under refrigeration.
3. When the time comes to fry, drain the chips very well. At home, use towels (paper or otherwise) to blot the slices dry. In a restaurant the industrial fryer can deal with a little bit of clinging water; at home, not so much.
4. Fry the chips until they are ready; how to tell depends somewhat on the thickness. Thicker chips take exponentially longer to cook. Under 1mm chips take less than one minute; thicker chips up to 2-3 mm take as much as 4 minutes to finish cooking. Thicker chips will also usually take on less brown color even when fully cooked, compared to a thinner chip.
5. Lift finished chips from the hot oil bath and let them drain, then turn them onto the wire rack, or into the seasoning bowl if they are to be seasoned.
6. If seasoning, sprinkle seasoning mixture over the chips while carefully tossing them in the bowl, to avoid breaking them or concentrating too much seasoning in one place.
7. Let chips cool in a single layer on the wire rack until completely cool. They may be served before cooling completely, but only in shallow piles.
8. Store only completely cool chips in an airtight container in darkness.
Music: bensound.com/royalty-free-music
