Potato Chips

• 4 russet (baking) potatoes (about 2 pounds)
• about 4 cups canola oil for deep-frying

1. Peel potatoes and put in a bowl of cold water to cover.
2. Pat 1 potato dry.
3. Using a mandoline or other manual slices cut potato into paper-thin slices (about 1/16 inch thick) and let potato slices stand 5 minutes in another bowl of cold water to cover.
4. Drain potato slices and spread without overlapping on a triple layer of paper towels.
5. Blot slices completely dry with another triple layer of paper towels.
6. In a 3-quart saucepan heat oil until a deep-fat thermometer registers 380F.
7. Working in batches of 8 to 10 slices, fry potatoes, turning once or twice, until golden, 1 1/2 to 2 minutes, making sure oil returns to 380F before adding next batch.
8. Transfer chips as fried with a large slotted spoon to paper towels to drain and sprinkle with salt.
9. Continue to pat dry, cut, dry, and fry remaining potatoes in same manner.
10. Potato chips may be made 2 days ahead and kept in an airtight container.

russet, canola oil

Taken from www.epicurious.com/recipes/food/views/potato-chips-14704 (may not work)