Homemade Potato Chips

We had a few lonely potatoes sitting in our veggie basket, and figured we’d make some potato chips out of them.  These turned out really great. They’re quick to make and best of all they’re preservative-free. The key is to get them as thin as you possibly can, which obviously from the photo below we weren’t able to do quite well. Maybe we’ll nail it on the next round.

Ingredients:
russet potatoes
3 cups vegetable oil
kosher salt (and fresh ground pepper if you’d like)

Wash and dry the potatoes. Slice very thinly (a 16th of an inch thick, or enough to almost see through them). Let soak in cold water for an hour, then drain and dry thoroughly.

Heat oil in a deep skillet maintaining a temperature of 375 degrees. Place a layer of potato slices and fry for about 5 minutes. Flip over to brown both sides. Remove with a slotted spoon and let the excess oil soak on a newspaper. Repeat until all slices are cooked. Toss with salt and/or pepper.

Munch.