Triple Cooked Chips

1. Peel potatoes and cut into thick chips, about ¾–1 inch wide
2. Rinse them under cold water until the water runs mostly clear - this will remove the excess starch
3. First cook: Put the chips in a pot of cold, salted water, bring to a boil, add the chips, turn down and simmer gently until just tender but not falling apart (12-15 minutes approximately) stirring occasionally while they simmer - this will help rough up the edges a bit
4. Drain carefully, spread on a rack in a single layer to dry, then place in the fridge or freezer 15-30
5. Second cook: heat oil to 265, and fry the chips in batches 7-10, or until they form a pale crust and just barely beginning to get some color - then drain on a rack and place again in the freezer until completely cold
6. Third cook: heat oil this time to 365 (adding beef tallow if using) if using, and fry the chips until golden brown and crisp, about 5 minutes, then drain on a rack, season generously with Kosher salt and serve

Tips

1. Cooling in between each stage is super important, and definitely should not be missed
2. That being said If you want to prep ahead of time, you could easily do everything up to third cook a day or 2 before then just finish with the last fry before serving. If you do that, just remember to move the chips from the freezer to the refrigerator after the 2nd cook