Classic Potato Chips
serves 2
The secret to making light-as-air potato chips is to soak potato slices in water to wash away excess starch. If you don’t have the time, then place potato slices in a big bowl of water and rub gently to wash each slice.
Read more about this recipe at Steamy Kitchen.
1 large russet potato
Oil for frying
prep: 30 minutes
total: 50 minutes
mandoline
large bowl
deep fryer
paper towels
baking sheet
wire rack
1. Using mandoline set at 1/16-inch, slice potatoes. Put slices in a large bowl of water. Let sit for 20 minutes to 24 hours.
2. Heat fryer to 375F. Drain as much water as you can from the potato slices. Use paper towels to absorb any additional water on the surface.
3. Place a batch of potato slices into the fryer (batch size really depends on how big your fryer or pot is -- just make sure that the slices do not stick to each other and all are submerged in the oil). Fry until golden brown. Remove and drain on a wire rack placed on top of a baking sheet. While chips are hot, season with salt to taste.
