Ingredients
- 4 large Baking potatoes, peeled
- peanut or vegetable oil for frying
- salt to taste
Make it step by step
- Using a mandolin adjusted to the thinnest cutting width, slice the potatoes paper thin, and immediately place the slices in a large bowl filled with cold salted water.
- In a deep fryer or a frying pan over medium-high heat, heat 2 to 3 inches of oil to 375°F, or until a slice of potato sizzles when it touches the oil.
- Drain the potato slices, pat them dry with paper towels, and fry a handful at a time, turning with a slotted spoon until brown and crisp.
- Do not fry too many chips at once, or the oil temperature will fall and the chips will be soggy rather than crisp.
- Drain on a paper-towel-lined platter, transfer to a serving bowl, sprinkle liberally with salt, and serve hot.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.