Steps: |
| -Peel potatoes and submerge in a bowl of cold water. |
| -Working with one potato at a time, pat dry and thinly slice crosswise with a mandoline, about 1/16-inch thick. |
| -Drain all of the slices and pat completely dry with paper towels. |
| -Heat oil in a 3-quart saucepan to 380 degrees. |
| -Fry potatoes in batches, 8-10 at a time. Turn once or twice until golden, about 1.5-2 minutes. |
| -Remove chips with a slotted spoon to a paper towel to drain. |
| -Lightly sprinkle salt over the chips and pat dry. |
| -Bring oil back to 380 degrees and repeat with remaining potatoes. |
Pairs With: |
| Classic Egg Salad |
| Dude Ranch Burgers |
| Curry Chicken Salad |
|
|
