Potato Chips

Name: Potato Chips
Prep time: PT0D0H0M
Cook time: PT0D0H0M
Total time: PT0D0H0M
Yield: serves 2-4
Ingredients: Canola or peanut oil, for frying; 1 russet potato (about 12 oz.), cut crosswise on a mandoline or by hand into 1⁄16"-thick rounds; Kosher salt, to taste

Serves
serves 2-4

SAVEUR EDITORS

By SAVEUR Editors

Published on July 13, 2009

A brief rinse under cold water rids raw potato chips of excess starch that might otherwise cause them to stick together in the frying oil.

Ingredients

Canola or peanut oil, for frying
1 russet potato (about 12 oz.), cut crosswise on a mandoline or by hand into 1⁄16"-thick rounds
Kosher salt, to taste

ADVERTISEMENTAD

Instructions

Step 1

Pour oil to a depth of 2" into a 6-qt. heavy-bottomed dutch oven and heat over medium-high heat until a deep-fry thermometer registers 375°.

Step 2

Put potatoes into a strainer and rinse under cold water for 1 minute. Drain potatoes and transfer to paper towels; pat dry.

Step 3

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

Pour oil to a depth of 2" into a 6-qt. 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. Drain potatoes and transfer to paper towels; pat dry.
Working in batches, fry potatoes, stirring constantly with a slotted spoon, until light golden brown and crisp, 1–2 minutes. Using the slotted spoon, transfer chips to a rack set over a rimmed baking sheet. Season with salt.