Homemade Potato Chips
From Simply Recipes
4 russet (baking) potatoes, peeled and sliced diagonally 1/8 inch thick
1/2 stick (1/4 cup) of butter, melted
coarse salt to taste
- Pat the potatoes dry between paper towels and arrange them in one layer in 2 buttered cookie sheets pans.
- Brush the potatoes with the butter, bake them in a preheated 500°F oven for 15 to 20 minutes, or until the edges are golden brown.
- Sprinkle them with the salt.
Serves 4.
Homemade Potato Chips
From Food & Wine magazine
5 Idaho baking potatoes, peeled
Kosher salt
Vegetable oil, for frying
- Using a mandoline, slice the potatoes 1/16 inch thick. Rinse the slices under cold water and put them in a large bowl with 2 tablespoons of salt. Add cold water to cover and let stand for 1 hour.
- Drain the potatoes and return them to the bowl. Add water to cover and let soak for 1 more hour. Drain and pat dry.
- In a large pot, heat 2 inches of oil to 350° over moderately high heat.
- Working in small batches, fry the potato chips, stirring a few times, until golden, about 4 minutes.
- Using a slotted spoon, transfer the potato chips to paper towels to drain. Sprinkle with salt and serve.
Serves 8.
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