Potato Chips

Potato Chips

Ingredients:

russet potatoes

peanut oil

salt or other seasoning

Instructions:

Preheat oil in fryer to 375 degrees.

Meanwhile, slice potatoes very thin (I use a 1/8" ruffle cut on a mandolin).  It is essential to have them cut evenly.  Place sliced potatoes in water until ready to use to prevent them from turning brown.

Before you fry the potatoes, drain the water and place potatoes on a towel.  Remove excess water by rolling the towel.

Place a few potatoes in the fryer (be sure to not overcrowd).  I found that they cook best when fully submerged.  My fryer has a basket that has an up and down position.  When I placed the basket in the up position it was just low enough to keep the potatoes submerged.  If you don't have this option, you will have to flip as you cook.

Cook potatoes until they are slightly tanned.  They should be rigid, not soft and mushy.  If your potatoes are not cut evenly you will see that one side is rigid while the other side is soggy.

When the chips are fully cooked move them to a cooling rack topped with paper towels.  Allow them to cool slightly before adding salt or other seasoning.

Tips:

My favorite chips are sour cream and cheddar and I wanted to try to make something similar.  If I were at the store I would have bought a cheddar popcorn flavoring or something but I wasn't at the store...I had to improvise.  I took the cheese packet out of a box of Kraft Macaroni and Cheese and sprinkled the chips with that.  It wasn't the same, but it was actually better than I expected.  

What flavors do you like on your chips?

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