Vickys Homemade Crisps / Potato Chips with Flavour Options, Gluten, Dairy, Egg & Soy-Free

• 1 enough oil to deep fry, I use corn oil and a deep frying pan
• 1 baking potato

1. Thinly slice the potato.
2. I use a mandolin but watch your fingers!
3. Don't peel the potato, keep the skin on
4. Start putting the sliced potato into the oil.
5. Don't overcrowd the pan.
6. Should only take a few minutes until golden
7. Let drain on kitchen paper but before the oil drains off, season the crisps / potato chips
8. I use either plain salt sprinkled over, or some salt and vinegar, or my favourite, onion powder mixed with nutritional yeast to make a cheese & onion flavoured seasoning, great for vegans!
9. Paprika is delicious, salt & lemon juice gives a scampi fry kind of flavour
10. Toss gently to mix the seasoning through all of the crisps and keep in an airtight container for up to 3 days

enough oil, baking potato

Taken from cookpad.com/us/recipes/333125-vickys-homemade-crisps-potato-chips-with-flavour-options-gluten-dairy-egg-soy-free (may not work)