Potato Chips
Make as many as you want.
By Dennis W. Viau; my own recipe.
Homemade potato chips are nothing more than very thinly sliced potatoes fried in hot oil until crisp. Drain, season, and enjoy. They are easy to make if you have a way to slice the potatoes nearly paper thin. Very thin slices are necessary if you want crisp chips. Thick slices will make fried potatoes like french fries, crisp on the outside and tender inside.
This is more of a procedure than a recipe.
Ingredients:
2 to 3 russet (or other) potatoes; more if you want to make a lot.
2 to 3 quarts (about 2 to 3 liters) of frying oil (canola, corn, peanut or other high temperature oil)
Directions:
Using an electric rotary slicer or mandoline, slice the potatoes very thin, almost paper thin. Place the slices in a large bowl of cold water to rinse away starch and prevent the potatoes from turning brown.
The potatoes can be peeled in advance if they have a thick skin. Fresh russet potatoes typically have a thin creamy skin. Warehoused potatoes can develop a thick dark skin. Fresh potatoes work best for potato chips, but older potatoes are acceptable if fresh ones cannot be found.
Transfer the rinsed potatoes about a dozen at a time to several layers of paper towels, arranging them in a single layer, and pat them dry with additional paper towels. To prevent splattering hot oil (and possibly burning yourself), avoid dripping water into the hot oil.
Heat the oil in a large deep pot to 375°F (190°C). Fry the potato slices, about a dozen at a time, until golden and crisp. Use care when lowering the potatoes into the oil. They contain a lot of water and will boil up rapidly. When the boiling settles down and nearly stops, the potatoes should be golden and crisp.
Using a slotted spoon or spider, transfer the chips to a large bowl lined with paper towels. Salt lightly and allow to drain, then transfer to a serving bowl or plastic bag. Prepare the next batch of rinsed potatoes when the oil returns to 375°F (190°C).
Serve immediately or store in an airtight container to maintain crispness.
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