Thick-Cut Potato Chips

  1. Using a mandoline, slice the potatoes about the thickness of a nickel.
  2. You should get about 50 slices per potato.
  3. Put the slices in a large bowl and fill with cool water to cover.
  4. Swish the potatoes around to remove the excess starch; this will make the chips really crispy.
  5. Change the water 2 or 3 times until the water is no longer cloudy.
  6. Drain the potatoes well in a colander, then spread them out on a pan and pat dry with paper towels.
  7. This will prevent the oil from spattering from excess moisture.
  8. Heat 3 inches of oil to 350F in a countertop electric fryer or deep pot.
  9. If you dont have a deep-fry thermometer, a good way to test if the oil is hot enough is to stick the end of a wooden spoon or chopstick in it.
  10. If bubbles circle around the end, then youre good to go.
  11. Put the potato slices in a fryer basket or spider strainer and carefully lower into the hot oil; do this in batches to avoid overcrowding and to keep the oil temperature constant.
  12. Give the potatoes a stir to keep them from sticking together.
  13. Fry the chips for 7 to 8 minutes, until they are golden brown and crispy.
  14. Remove the chips with the spider, allowing some of the excess oil to drain off, and set on a paper towellined platter.
  15. Season lightly with salt while the potato chips are still hot.

russet, canola oil, kosher salt

Taken from www.epicurious.com/recipes/food/views/thick-cut-potato-chips-377719 (may not work)

Another recipe

Switch theme