4 medium potatoes (Yukon gold, russets or sweet potatoes*)
2 tablespoons kosher salt
4 cups peanut or canola oil
* Sweet potatoes will take longer to fry, about 5-7 minutes.
First, prepare the seasoning (below) so that it is ready as soon
as the potatoes have cooked.
Using a mandolin, food processor or a very sharp knife, slice the
potatoes into very thin rounds. Be sure to slice them as evenly
as possible. Rinse the potatoes under cool running water.
Place the slices in a large bowl, then add enough cool water to
cover. Add the salt, stir to dissolve, then let sit for 30 minutes.
When ready to cook the chips, place the oil in a large saucepan.
Heat over medium until the oil reaches 325 degrees F.
Drain the potatoes and, working in batches, use a towel to pat the
slices dry. Carefully add a quarter of the slices to the oil and
fry until golden brown, about 3 to 5 minutes depending on the thickness
of your slices.
Use a slotted spoon to remove the potatoes from
the oil and set on a paper towel-lined plate to drain.
with one of the following seasoning blends (or your own), then serve.
Start to finish: 45 minutes | Servings: 6
Truffle-Herb: Drizzle the potato chips with 2 teaspoons truffle
oil, then sprinkle with 1/2 teaspoon salt mixed with 1 teaspoon
minced fresh thyme and 1 teaspoon minced fresh rosemary.