POTATO CHIPS
Categories Potato Side Fry Spring Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 2
Steps:
- Peel potatoes and put in a bowl of cold water to cover. Pat 1 potato dry. Using a mandoline or other manual slices cut potato into paper-thin slices (about 1/16 inch thick) and let potato slices stand 5 minutes in another bowl of cold water to cover.
- Drain potato slices and spread without overlapping on a triple layer of paper towels. Blot slices completely dry with another triple layer of paper towels.
- In a 3-quart saucepan heat oil until a deep-fat thermometer registers 380°F. Working in batches of 8 to 10 slices, fry potatoes, turning once or twice, until golden, 1 1/2 to 2 minutes, making sure oil returns to 380°F before adding next batch. Transfer chips as fried with a large slotted spoon to paper towels to drain and sprinkle with salt. Continue to pat dry, cut, dry, and fry remaining potatoes in same manner. Potato chips may be made 2 days ahead and kept in an airtight container.
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Arunn Kumar
[email protected]I'm not a huge fan of potato chips, but these were really good! I liked that they were thin and crispy, and the seasoning was perfect.
Sierra Ruelas
[email protected]These potato chips were delicious! I used a combination of russet and Yukon Gold potatoes, and they fried up perfectly. I seasoned them with salt, pepper, and garlic powder, and they were the perfect snack.
ALi 786.
[email protected]I made these potato chips for a party and they were a huge hit! Everyone loved them.
Trevyn Pooler
[email protected]These potato chips were so easy to make and they turned out so crispy and delicious! I used a mandoline slicer to get the potatoes nice and thin, and I fried them in vegetable oil until they were golden brown. I sprinkled them with salt and pepper, a