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Homemade Potato Chips

Source of Recipe

From "Williams-Sonoma: Cooking at Home"


Recipe Introduction

"Paper-thin and a rich golden brown, these homemade chips will spoil you for their store-bought cousins. Whether you use ivory-fleshed russets or yellow-fleshed Yukon golds, frying them twice ensures extra crispness."

List of Ingredients

â—¦ 2 pounds large russet or Yukon gold potatoes
â—¦ Corn or peanut oil for deep-frying
â—¦ Kosher or fine sea salt for sprinkling


Recipe

Using a mandoline or a food processor fitted with the slicing blade, slice the unpeeled potatoes into thin rounds. Transfer to a bowl of water to prevent discoloring.

In a wok or a deep, heavy frying pan, pour oil to a depth of 2 inches and heat to 325° F on a deep-frying thermometer. Spread paper towels in four large rimmed baking sheets. Place a colander on a paper towel-lined tray. Have ready a sieve for adding the potatoes to the hot oil, and a wire skimmer for retrieving them.

Drain the potatoes and blot them well to prevent splattering. Working in batches to avoid crowding, transfer the potatoes to the sieve and very carefully slide them into the hot oil. Fry, turning occasionally, until they start to crisp around the edges and are just beginning to turn golden, about 3 minutes. Using the skimmer, carefully transfer the fried potatoes to the colander, then turn them out onto a prepared baking sheet. Repeat with the remaining potatoes. Let the potatoes stand for at least 15 minutes or up to 6 hours.

Line the baking sheets with a layer of fresh paper towels, bring the oil back to temperature, and repeat the process, frying all the potatoes a second time until crisp and medium brown, 1 to 2 minutes.

Sprinkle with salt and serve warm or at room temperature.


Makes 4 to 6 servings


A More Elegant Chip:
To dress up these basic potato chips, sprinkle them with truffle salt, smoked paprika, ground pepper, or any other seasoning you like.