Ingredients

Instructions

  1. If you have a food processor set your slicing blade to 1/4" this seemed to be the best slice size, or of course you could use the mandolin, slice your potatoes skins on (well scrubbed of course).
  2. Immediately submerge in a large bowl of water that contains 4 cups of ice and 2 cups of cold water. Allow the potatoes to rest in the cold water for 20 minutes.
  3. On a large towel place each potato slice on the towel and blot dry.
  4. Heat your oil to fry temp just over 320°F and under 370°F gives the best results. Being careful not to over crowd the pot place 6-8 potatoes into the oil and cook to golden brown flipping as you go.
  5. With a slotted spoon or a spider remove your chips from the oil and place on paper towels to drain any excess oils.
  6. Sprinkle with salt - or be adventurous and add anything you think you might like as a flavor.