Potato Chips

Recipe courtesy Alton Brown, 2008

Show: Good EatsEpisode: There Will Be Oil

Rated: 5 stars out of 5Rate itRead users' reviews (3)

RECIPE
COMMENTS & REVIEWS(3)

Cook Time:
15 min
Level:
Intermediate
Yield:
4 servings

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Times:

Prep: 15 min
Inactive Prep: --
Cook: 15 min
Total:: 30 min

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Ingredients

2 quarts olive oil, not extra virgin
1 pound russet potatoes, about 2 large, scrubbed and rinsed
Kosher salt

Directions

Preheat the olive oil over medium-high heat in a 4-quart cast iron Dutch oven. A deep-fry thermometer clipped to the Dutch oven should reach 300 degrees F.

While the oil heats, line a large mixing bowl with paper towels.

On a mandoline or with a sharp knife, cut 8 to 10 slices of the potato, widthwise, to about the thickness of a dime. Carefully add the slices 1 at a time to the hot oil. Using a spider, constantly move the slices in the hot oil for 3 to 4 minutes or until golden brown and crisp. Remove the chips with the spider, allowing some of the excess oil to drain off. Move the finished chips to the lined bowl and shake to remove additional oil. Adjust the heat as necessary to maintain 300 degrees F and continue slicing and frying the potatoes in small batches. When the final batch has finished frying, sprinkle the chips with kosher salt, to taste, and shake the bowl to evenly distribute the salt. Remove the paper towels and serve.

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Comments & Reviews

recipe Potato Chips
Ashley beverly hills, CA 11-15-2009
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The Perfect Crunch!
Rated: 4 stars out of 5

Wow! What a simple and easy way to cook fantastic chips. A great snack for anyone!
recipe Potato Chips
Mary Ridgecrest, CA 04-04-2009
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Yum! Yum!
Rated: 5 stars out of 5

We made the recipe using Yukon Gold potatoes and they were very tasty. Much faster than the old-fashioned soak in ice cold... water method before frying. Will make again. Thanks! Alton another keeper recipe.Read more
recipe Potato Chips
Ginger Valencia, CA 12-27-2008
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Crisp, Tasty, and FUN!
Rated: 5 stars out of 5

My husband received a mandoline for Christmas and was dying to try it out. So, potato chips were the manly mandoline choice.... We followed the recipe and found that the soaking and drying steps made a big difference in the feel of the raw potato slice. The frying was easy. We sliced some with the waffle cut and shortened the cooking time and found that we really liked the texture of the waffle cut chips. It was fun, and now we have a tasty treat for a side dish.Read more