This recipe was inspired by Ree Drummond, “The Pioneer Woman”. Children young and old will be amazed by the deliciousness of warm chips, and love every crunch.
3-4 medium potatoes – Idaho or Yukon Gold
2” of safflower, vegetable, canola oil or any high smoke-point cooking oil
Sea salt or seasoning of your choice
Slice potatoes thinly with a mandoline or peeler—Be careful! Use the finger guard
Place sliced potatoes in a bowl of ice water
Remove sliced potatoes from water and dry well in 2 towels. This step is very important to avoid oil spatters.
Heat oil to 400 degrees
Using a strainer, submerge about 1/4th of the chips until golden brown
Remove with strainer and let drain on paper towels. Sprinkle on some sea salt while chips are still hot. Repeat in batches until all chips are done.
Bet you can’t eat just one! Serves about 4 -6 as a “nosh”Add a comment