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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 5 |
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My significant other bought me some new kitchen gadgets and a wolfgang puck food processor was one of them - was playing around making scalloped potatoes and one of the potatoes got a little thin cut - and then came the idea homemade potato chips! Read more !!! Enjoy Ingredients:
6 medium sized potatoes choose ones that are approximately 1 to 1 1/2 inches in diameter |
canola or peanut oil - to fill 1/2 of a 5 quart pot |
kosher salt |
Directions:
1. If you have a food processor set your slicing blade to 1/4 this seemed to be the best slice size, or of course you could use the madolin, slice your potatoes skins on (well scrubbed of course).
2. Immediately submerge in a large bowl of water that contains 4 cups of ice and 2 cups of cold water. Allow the potatoes to rest in the cold water for 20 minutes.
3. On a large towel place each potato slice on the towel and blot dry.
4. Heat your oil to fry temp just over 320 and under 370 gives the best results. Being careful not to over crowd the pot place 6-8 potatoes into the oil and cook to golden brown flipping as you go.
5. With a slotted spoon or a spider remove your chips from the oil and place on paper towels to drain any excess oils.
6. Sprinkle with salt - or be adventerous and add anything you think you might like as a flavor.
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