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Potato Chips

Source of Recipe

Saveur


Recipe Introduction

"This recipe makes a party-size batch of chips, perfect as a snack (with or without a dip) or as a side dish�not only with sandwiches but also on the plate with roasted or grilled meats (or game). If there are chips left over, cover them loosely with aluminum foil and store in a cool, dry place."

Recipe Link: https://tinyurl.com/jv2sd4t4

List of Ingredients

◦ 3 pounds Idaho potatoes, peeled
◦ Peanut oil
◦ Salt


Recipe

Slice potatoes into rounds about 1⁄16 inch thick (it is easiest to do this with a mandoline), then place in a large nonreactive bowl and cover with water.

Heat about 4 inches oil in a heavy-bottomed pot over medium-high heat. Drain potatoes, then dry thoroughly with paper towels. Check oil temperature with a candy thermometer; when oil reaches 375� F, fry potatoes in small batches until they are crisp and golden, about 3 minutes per batch.

Drain chips on paper towels, sprinkle with salt, and serve warm or at room temperature.

Serves 4