I love potato chips. Love, love, love, love! Well, maybe I’m overreacting a little, seeing as how I also love, love, love French fries! I don’t know what it is, but there is something about crispy pieces of potato that I simply cannot resist. If I had to narrow it down by preparation method, the potato chip would win, hands down; they are easier to prep and quicker to fry up. Which means…they make it into my belly that much sooner!
Equipment needed: Mandolin Slicer
1 russet potato
1. Slice the potato with the thinnest setting on the mandolin slicer. Soak potato slices in a large bowl of cold water for at least 30 minutes to draw out excess starch. Rinse and then lay slices out on a kitchen towel and pat dry.
2. Heat 1-inch of vegetable oil to 350F in a dutch oven (or other large pot).
3. Working in batches, fry the potato slices in a single layer, flipping once, until lightly golden, 60 – 90 seconds each side.
4. Remove chips from oil to a tray lined with a paper towel, season with a sprinkle of salt while the chips are still hot. Allow to cool slightly before serving.
5. Wasn’t that easy? Now go eat!
* When frying, you will know the chips are done when they stop sizzling. That lack of sound = all water content has been cook out = crunchy!
* You don’t have to soak the potatoes, but doing so draws out excess starch, which makes for a crispier chip.
* No need to worry if you don’t have a cooking thermometer, you can test the oil by putting in a potato slice; if it immediately begins to gently sizzle then you are ready to go!
* I like to use russet potatoes. Avoid red, yellow, or new potatoes- their waxier texture does not work so well with frying. Well, ok…a Yukon Gold could work.