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Crispy Thick-Cut Potato Chips

Golden and crunchy on the outside, soft and fluffy on the inside. These crispy potato fries are made from mashed potatoes, frozen to firm up, then sliced and fried until beautifully crisp. Perfect as a snack or party platter.
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Course: Side Dish, Snack
Prep Time: 20 minutes
Cook Time: 15 minutes
Freezing Time: 1 hour
Servings: 2
Calories: 548kcal
Ingredients Instructions Video Notes Nutrition

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.

Nutrition

Calories: 548kcal | Carbohydrates: 129g | Protein: 8g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.05g | Sodium: 1554mg | Potassium: 1537mg | Fiber: 9g | Sugar: 11g | Vitamin A: 710IU | Vitamin C: 65mg | Calcium: 61mg | Iron: 3mg

Video