Homemade Potato Chips With Chicken Salt
Serves: 6
Shirley Senger
1 January 1970
Based on User reviews:
48
Spice
57
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Slice the potatoes about 1/16-inch thick on a mandoline
2
Put the potato slices in a large bowl of cold water and agitate the water to release the starch
3
Drain and repeat until the water remains clear, about three more times
4
Line two baking sheets with paper towels and spread the potatoes on top in a single layer; pat dry thoroughly
5
Fill a large, wide pot with 2 inches of oil
6
Heat the oil to 315 degrees F over medium-high heat
7
Fry a small batch of potatoes until golden brown and crispy, 3 to 4 minutes
8
Transfer to a paper-towel-lined pan with a large slotted spoon and sprinkle with chicken salt
9
Repeat with the remaining potatoes, returning the oil to temperature between batches