Ingredients

makes a big bowl o` chips (about 100)

　　2 large russet (baking) potatoes (about 1 pound), scrubbed

　　Canola oil, for frying

　　Kosher salt

　　

Step 1

Using a mandoline, slice the potatoes about the thickness of a nickel. You should get about 50 slices per potato. Put the slices in a large bowl and fill with cool water to cover. Swish the potatoes around to remove the excess starch; this will make the chips really crispy. Change the water 2 or 3 times until the water is no longer cloudy. Drain the potatoes well in a colander, then spread them out on a pan and pat dry with paper towels. This will prevent the oil from spattering from excess moisture.

　　

Step 2

Heat 3 inches of oil to 350°F in a countertop electric fryer or deep pot. If you don’t 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. If bubbles circle around the end, then you’re good to go.

　　

Step 3

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. Give the potatoes a stir to keep them from sticking together. Fry the chips for 7 to 8 minutes, until they are golden brown and crispy. Remove the chips with the spider, allowing some of the excess oil to drain off, and set on a paper towel–lined platter. Season lightly with salt while the potato chips are still hot.

　　Michael's Genuine Food