Homemade potato chips with option to make fry and reheat later the same day!

• 2 lb large russet potatos, peeled
• 4 or more cups peanut or canola oil for frying. The amount depends on the size of the pan you use.Fill it about
• 3 inches high of oil, and allow enough room for the oil to expand.
• 1 Sea salt and pepper to taste

1. Cut potatos into thin slices, with a sharp knife or mandoline or vegetable peeler, you want them almost paper thin.Have a big bowl of cold water next to you and drop them in the water as you go.
2. Rinse potatos by draining in colander then back in bowl with clean water about 3 times until water is no longer cloudy.Drain and dry on paper towels or kitchen towel.
3. This step removes some starch and makes crispy potatos.
4. While your drying potatos heat oil to 375
5. Fry potatos in oil until golden, do not crowd them remove as they turn golden.
6. The time really depends on how thin you cut them.Remove as done to paper towels to drain.
7. Sprinkle with salt and pepper to taste.Either serve immediatly or follow how to reheat below.
8. TO REHEAT
9. Spread chips in a single layer on cookie sheet.
10. Preheat the oven to 350.
11. Bake 5 minutes until just hot.
12. You can fry the potatos in the morning, drain on paper towels spread on cookie sheet for up to 12 hours before baking.
13. They will soften, but will crispy and delicious after 5 minutes in the oven.
14. Serve as is or with your favorite dips, ranch, garlic herb, blue cheese, cheddar, french onion just to list a few!

russet potatos, peanut, oil, salt

Taken from cookpad.com/us/recipes/363903-homemade-potato-chips-with-option-to-make-fry-and-reheat-later-the-same-day (may not work)