POTATO CHIPS (for two to four)

canola or peanut oil, for frying

1 russet potato (about 12 ounces), cut crosswise on a mandoline or by hand into 1/16 inch rounds

kosher salt to taste

1. Pour oil to a depth of 1-1/2 inches into a 6 quart, heavy-bottomed Dutch oven and heat over medium high heat until a deep-fry thermometer registers 375*.

2. Put potatoes into a strainer and rinse under cold water for 1 minute (this rids them of starch that could cause them to stick together while frying). Transfer them to paper towels and pat dry.

3. Working in batches, fry potatoes, stirring constantly with a slotted spoon until light golden brown and crisp, 1 to 2 minutes. Using the slotted spoon, transfer the chip to a rack set over a rimmed baking sheet and season with salt.

adapted from Saveur Magazine, September, 2009