Potato Chips
Serves: 2
Brad Rosenbaum
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
47
Sourness
32
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Slice the potatoes about 1/16-inch thick with a mandolin-style vegetable slicer
2
Put the slices in tepid water, to cover, and soak for 30 minutes
3
Fill a tall heavy-bottomed pot, like a stockpot, about a third full with the oil
4
(Don't over fill the pot with oil, since it bubbles up during frying
5
) Set a deep frying thermometer in the pot and heat the oil, over medium heat, to 360 degrees F
6
Drain and spin the potatoes dry in a salad spinner
7
Spread the potatoes out on a pan and pat them dry with paper towels
8
When ready to fry, raise the heat to high
9
Working in small batches, carefully add the potatoes to the hot oil and fry until golden brown, about 2 to 2 1/2 minutes
10
Lift the chips from the oil with a slotted spoon and transfer to a paper-towel covered baking sheet to drain
11
Season with the salt
12
Repeat with the remaining potatoes, taking care that the oil returns to 360 degrees F
13
Before adding each batch
14
Serve warm or at room temperature