Homemade Potato Chips

1. Heat the oil (an inch or two) in a deep heavy saucepan, saute pan, or deep fat fryer to 370° F.
2. Wash and peel the potatoes. Slice as thin as possible.
3. An old fashioned cabbage slicer can be used or use a sharp knife or food processor with a thin slicing blade.
4. Immediately immerse the potato slices in a bowl of ice cold water and let stand for at least one hour.  Dry them thoroughly by shaking them in a towel.

1. Fry the chips in small batches in the hot oil until a light golden brown.
2. Drain on paper towels or brown paper bags.
3. Salt lightly. Cool the chips and enjoy, or store them at room temperature in a food storage bag or covered container.

You Might Also Like

Skillet Home Fries

Basic Roasted Potatoes