POTATO CHIPS (for two to four)
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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
- 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*.
- 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.
- 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
