Homemade Potato Chips
Ingredients:
2 large russet potatoes
1⁄2 teaspoon kosher salt
Method:
1. Heat 3 inches of canola oil in a medium Dutch oven or other pot over medium heat to 350°F on a thermometer.
2. Thinly slice the potatoes to about 1⁄8-inch slices. It is helpful to use a mandoline when possible. Carefully drop the potato slices into the hot oil in batches, about 1 cup at a time. Cook and stir the potatoes until golden brown on each side, 3 to 4 minutes per batch. Remove with a slotted spoon or a metal spider strainer to a paper towel–lined bowl or plate and season with the salt. Best if eaten within 2 hours.
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