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Potato Chips
Recipe by: BBQGuide
Prep time:
Serves:
2 pounds russet (baking) potatoes, scrubbed
PEANUT OIL!!!
Fine sea salt - buy a grinder and sea salt nuggets for grinding!
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.
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. Paper towels or
towels will work just fine but they must be dry or the oil will foam
up with moisture and overflow possibly burning you and your cooking
area!
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. Salt them IMMEDIATELY after removing
from the oil!
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