Elephant Ears

• 6 potatoes (choose ones that are approximately 1 to 1 1/2 inches in diameter)
• 6 cups canola oil (or peanut oil, to fill 1/2 of a 5 quart pot)
• 2 tablespoons kosher salt (or as desired)

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 mandolin, 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 320u0b0F and under 370u0b0F 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 adventurous and add anything you think you might like as a flavor.

potatoes, canola oil, kosher salt

Taken from www.food.com/recipe/elephant-ears-270840 (may not work)