Vegetable oil for deep-frying, like soy,
peanut, or corn
Fine sea salt
Slice the potatoes about 1/16-inch thick
with a mandolin-style vegetable slicer.
Put the slices in tepid water, to cover,
and soak for 30 minutes.
Preparation
Fill a tall heavy-bottomed
pot, like a stockpot, about a third full
with the oil. (Don't over fill the pot with
oil, since it bubbles up during frying.)
Set a deep frying thermometer in the pot
and heat the oil, over medium heat, to 360
degrees F.
Drain and spin the potatoes dry in a salad
spinner. Spread the potatoes out on a pan
and pat them dry with paper towels. When
ready to fry, raise the heat to high. Working
in small batches, carefully add the potatoes
to the hot oil and fry until golden brown,
about 2 to 2 1/2 minutes. Lift the chips
from the oil with a slotted spoon and transfer
to a paper-towel covered baking sheet to
drain. Season with the salt. Repeat with
the remaining potatoes, taking care that
the oil returns to 360 degrees F. before
adding each batch. Serve warm or at room
temperature.
Customers
Click Here to receive promos, updates and discounts.
Corporate
& Business
Click Here to receive promos, updates and discounts.
