Crispy Thick-Cut Potato Chips
If you’ve ever looked at leftover mashed potato and thought, “Surely we can do something better with this,” this recipe is for you.
These Crispy Thick-Cut Potato Chips are golden and crunchy on the outside, soft and fluffy on the inside, and ridiculously satisfying to eat. They’re like a cross between hot chips and croquettes — but easier, cheaper, and honestly more fun to make.
We boil the potatoes until tender, mash them with loads of flavour, press them into a slab, chill them so they firm up, then slice and fry until beautifully crisp. The freezing step is the secret — it helps the fries hold their shape and gives you that perfect crunchy shell.
They’re ideal as a snack, party platter item, or something cheeky to dip into ketchup while watching a movie. Let’s get into it.
Ingredients
Main Ingredients
- 3 medium potatoes, peeled and cut into chunks
- 1 tsp salt (for boiling potatoes)
- neutral oil (for deep frying)
Seasoning
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp smoked paprika powder
- 1 tsp crushed black pepper
- salt to taste
For coating
- 1 cup corn starch (for light coating before frying)
Dipping sauce
- 1/3 cup tomato sauce
Instructions
1. Prepare the ingredients
Peel 3 medium potatoes and cut them into evenly sized chunks (around 2cm pieces). Try to keep them similar in size so they cook evenly.
Place them into a pot and cover fully with cold water. Add 1 tsp salt to the water. Bring to a boil over medium-high heat until the potatoes are fork-tender.
Drain completely and let them steam dry for 2–3 minutes — this helps remove excess moisture.
2. Mash and season
Transfer the hot potatoes into a large bowl. Mash thoroughly using a potato masher until smooth. You want it soft and lump-free, but not watery.
Add:
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp crushed black pepper
- salt to taste
Mix well until everything is evenly combined. The mash should be thick, fluffy, and easy to shape.
❤️ Tip: If the mash feels too wet, let it cool slightly before shaping. Cooler mash is firmer and easier to handle.
3. Shape into a slab
Line a tray with baking paper. Scoop the mashed potato onto the centre. Place another sheet of baking paper on top and use your hands or a chopping board to press it down evenly.
Flatten it to about 1cm thick. Shape it into a neat rectangle — this makes it easier to cut straight fries later.
Try to smooth the edges so they don’t crumble when slicing.
❤️ Tip: Press evenly so the thickness is consistent. Uneven thickness means some fries will cook faster than others.
4. Freeze until firm
Place the tray into the freezer for at least 1–2 hours, or until the slab is firm to the touch. This step is crucial. Freezing helps the fries hold their shape and stops them from falling apart in the oil.
It doesn’t need to be rock solid, but it should feel stiff enough to slice cleanly without sticking.
5. Slice and coat
Remove the slab from the freezer. Using a sharp knife, cut into fry-sized strips — about 1cm wide.
Lightly dust each strip with corn starch. Shake off any excess. You just want a thin coating — not thick or clumpy. A light corn starch coating is what gives that ultra-crispy outer layer once fried.
6. Fry until golden and crispy
Heat neutral oil in a deep pot to 180°C. If you don’t have a thermometer, test with a small piece — it should bubble immediately but not burn.
Carefully lower a few fries into the oil. Don’t overcrowd the pot. Fry for about 2–3 minutes, or until golden brown and crisp on the outside.
Remove and place on a wire rack or paper towel. Repeat with remaining fries.
❤️ Tip: Keep the oil steady around 180°C. Too hot and they brown before crisping properly; too low and they’ll absorb oil and turn greasy.
Extra Tips
1. Flavour boost
Add 2 tbsp grated parmesan into the mash for extra savoury flavour.
2. Spice kick
Add 1/2 tsp cayenne pepper to the seasoning mix for a gentle heat.
3. Herb upgrade
Add 1 tbsp finely chopped parsley or chives for freshness.
4. Extra crunch
Double fry them — first at 170°C for 3 minutes, cool slightly, then fry again at 190°C for 1–2 minutes for maximum crispiness.
5. Air fryer option
Brush lightly with oil and cook at 200°C for 15–18 minutes, flipping halfway. They won’t be as crispy as deep-fried, but still delicious.
Crispy Thick-Cut Potato Chips
Ingredients
Main Ingredients
- 3 medium potatoes 600–700g total, peeled and cut into 2cm chunks
- 1 tsp salt for boiling water
- neutral oil for deep frying
Seasoning
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp crushed black pepper
- salt to taste
For Coating
- 1 cup corn starch
Dipping Sauce
- 1/3 cup tomato sauce
Instructions
- Prepare the potatoes: Place 3 medium potatoes (600–700g) cut into 2cm chunks into a pot. Cover fully with cold water and add 1 tsp salt. Bring to a boil over medium-high heat until fork-tender. Drain completely and steam dry for 2–3 minutes.
- Mash and season: Transfer the hot potatoes into a bowl and mash until smooth. Add 1 1/2 tsp garlic powder, 1 1/2 tsp onion powder, 1 tsp smoked paprika, 1 tsp crushed black pepper and salt to taste. Mix until thick and evenly combined.
- Shape into a slab: Line a tray with baking paper. Spread the mashed potato evenly and press to 1cm thickness, shaping into a neat rectangle. Smooth the edges to prevent crumbling.
- Freeze until firm: Place the tray into the freezer for 1–2 hours until firm but not rock solid.
- Slice and coat: Cut the slab into 1cm wide strips. Lightly coat each strip with 1 cup corn starch, shaking off excess.
- Fry until golden and crispy: Heat neutral oil to 180°C. Fry the potato strips in batches for 2–3 minutes until golden and crisp. Drain on a wire rack or paper towel. Serve with 1/3 cup tomato sauce.
Notes
- Flavour boost – Add 2 tbsp grated parmesan into the mash for extra savoury flavour.
- Spice kick – Add 1/2 tsp cayenne pepper to the seasoning mix for a gentle heat.
- Herb upgrade – Add 1 tbsp finely chopped parsley or chives for freshness.
- Extra crunch – Double fry them — first at 170°C for 3 minutes, cool slightly, then fry again at 190°C for 1–2 minutes for maximum crispiness.
- Air fryer option – Brush lightly with oil and cook at 200°C for 15–18 minutes, flipping halfway. They won’t be as crispy as deep-fried, but still delicious.
