Homemade Potato Chips
2 lbs russet potatoes
Peanut or canola oil (I used both.)
Slice the potatoes very thin with a vegetable slicer or mandolin. Soak the potato slices in cold water. Drain, then soak again. (This step will help eliminate some of the starch which means crispy chips!)
Place 2-3 inches of oil in large pot (one with high sides is best) to 375 degrees on a candy thermometer. Drain the potatoes and pat them dry. (Remember water makes oil "pop"... so dry them well!) Place a handful of potatoes into the hot oil and fry until they are golden brown. This takes a few minutes, so be sure to gently toss them around to ensure they cook evenly. Remove the chips with a slotted spoon and drain. Season with sea salt or whatever other seasonings you like :) Repeat frying with remaining potatoes.
That being said, I think that everyone should make homemade potato chips. The end result is so much more rewarding than tearing a bag open. And even though I'm not crazy about all the oil, I would totally make potato chips again. It's definitely something special... potato chips are a rare treat in our house (I bought 7 bags in 2011!). I'm hoping that making potato chips will trump buying them. BUT... I'd like to try making them differently. I think my first stop will be here.