POTATO CHIPS
Categories Potato Side Fry Spring Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 2
Steps:
- Peel potatoes and put in a bowl of cold water to cover. Pat 1 potato dry. 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.
- Drain potato slices and spread without overlapping on a triple layer of paper towels. Blot slices completely dry with another triple layer of paper towels.
- In a 3-quart saucepan heat oil until a deep-fat thermometer registers 380°F. 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 380°F before adding next batch. Transfer chips as fried with a large slotted spoon to paper towels to drain and sprinkle with salt. Continue to pat dry, cut, dry, and fry remaining potatoes in same manner. Potato chips may be made 2 days ahead and kept in an airtight container.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #5-ingredients-or-less #lunch #snacks #potatoes #vegetables #easy #vegan #vegetarian #dietary #low-cholesterol #low-saturated-fat #inexpensive #low-in-something #3-steps-or-less
You'll also love