I never turn my nose up at potato chips out of a bag—what’s not to like? But there is something incredibly satisfying about making your own, and eating them when they are hot. Considering how easy homemade potato chips are to make, there’s no reason to deny yourself this pleasure. Just make sure that the potatoes are uniformly cut into thin slices and that you salt them as soon as they come out of the fryer. Now I like these chips just plain out of the fryer, but I love them dipped into warm, tangy, gooey Blue Cheese Sauce (page 110).

　　

Ingredients

serves 4 to 6

　　1 quart peanut oil

　　4 large Russet potatoes

　　Kosher salt

　　

Step 1

Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 360 degrees F.

　　

Step 2

While the oil is heating, slice the potatoes lengthwise into 1/8-inch-thick slices. Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.

　　

Step 3

Fry the potatoes in small batches, turning once, until golden brown on both sides, about 90 seconds. Remove with a mesh skimmer and drain on clean paper towels. Season with salt immediately. Serve hot, preferably, or at room temperature.

　　Bobby Flay's Burgers, Fries, and Shakes