Hand-Cut Potato Chips

An crunchy essential for aperitivo essenziale

The best basic aperitivo spreads are a trifecta of olives, nuts and potato chips. Hand-frying chips helps transform aperitivo essenziale from basic snack into elevated grazing.


Yield: 6 cups

  • 4 Russet potatoes, washed, scrubbed and dried
  • 4 cups canola or safflower oil, for frying
  • sea salt

  1. Fill a large bowl with cold water.
  2. Using a mandoline, thinly slice the potatoes and drop them into the bowl to keep them from browning.
  3. Strain the potato slices and layer them between paper towel sheets, pressing to soak up the water.
  4. Keep between paper towels until ready to fry.
  5. Keep between paper towels until ready to fry.
  6. Prepare a plate with dry paper towel sheets for the potato chips to rest on after frying.
  7. Place oil in a heavy-bottomed skillet, and heat to 350 degrees on a deep-fry thermometer.
  8. Using a metal slotted spoon and working in small batches, carefully place the potato slices into the oil, frying until golden, 1 to 2 minutes for each batch.
  9. Scoop the finished chips out of the oil with a slotted spoon and place onto the paper towel–lined plate.
  10. Sprinkle with sea salt, and serve in a paper bag alongside olives and nuts.