Homemade Black Pepper Potato Chips (Ree Drummond) |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
6 yukon gold potatoes, unpeeled |
canola or vegetable oil, for frying |
kosher salt and black pepper |
Directions:
1. Wash and clean the potatoes in cold running water. Using a mandoline, or vegetable peeler, finely slice the potatoes into chips. Drop the chips into a bowl of ice water as you work to prevent them from going brown. This will also remove any excess starch.
2. In a heavy Dutch oven, heat oil to 400 degrees F(use a thermometer to keep the temp right!). When it's hot enough, lay the potatoes on baking sheet lined with paper towels, and blot them with more paper towels to dry.
3. Lower batches of potatoes into the oil using a spatula. They will fry very quickly; stir with a heavy metal spoon as they fry to get them to be the kettle style. Remove with a slotted spoon when they're nice and golden and crisp, about 5 minutes. Immediately sprinkle on salt and lots of black pepper. Repeat with the rest of the potatoes! Serve very soon after frying.
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