Home cooks looking to replicate restaurant-style chips need look no further than a simple secret ingredient: cornstarch. According to food experts at Greatist.com, the key to achieving crispy outsides and fluffy insides lies in the technique and the right ratio of ingredients.
The process begins with slicing potatoes to about a quarter-inch thick. Moisture is the enemy of crispiness, so chips should be patted dry with kitchen paper before coating. A tablespoon of cornstarch per pound of potatoes helps create that desirable crunch.
After tossing the chips in cornstarch, they should be coated in a thin layer of fat—one to two tablespoons of olive or canola oil per pound of potatoes works well. It is important not to overcrowd the baking tray; chips need space to crisp up rather than steam.
The oven should be preheated to 450°F (about 230°C) to ensure high heat for optimal crispiness. With these steps, homemade chips can rival those from restaurants.
