Recipe courtesy of Food Network Kitchen
Total:
50 min
Active:
35 min
Yield:
6 servings
Level:
None

Ingredients

Directions

Slice the potatoes about 1/16-inch thick with a mandolin-style vegetable slicer. Put the slices in tepid water, to cover, and soak for 30 minutes. 

Fill a tall heavy-bottomed pot, like a stockpot, about a third full with the oil. (Don't over fill the pot with oil, since it bubbles up during frying.) Set a deep frying thermometer in the pot and heat the oil, over medium heat, to 360 degrees F. 

Drain and spin the potatoes dry in a salad spinner. Spread the potatoes out on a pan and pat them dry with paper towels. When ready to fry, raise the heat to high. Working in small batches, carefully add the potatoes to the hot oil and fry until golden brown, about 2 to 2 1/2 minutes. Lift the chips from the oil with a slotted spoon and transfer to a paper-towel covered baking sheet to drain. Season with the salt. Repeat with the remaining potatoes, taking care that the oil returns to 360 degrees F. before adding each batch. Serve warm or at room temperature.

IDEAS YOU'LL LOVE

Potato Chip Chocolate Chip Cookies

Recipe courtesy of Ree Drummond

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

The Baked Potato

Recipe courtesy of Alton Brown

Scalloped Potato Gratin

Recipe courtesy of Tyler Florence

Chewy Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Autumn Potato Gratin

Recipe courtesy of Rachael Ray

Chili Chips

Recipe courtesy of Ellie Krieger

Sweet Potato Pie

Recipe courtesy of Charles "Chucky" Gammon

Old School Sweet Potato Souffle

Recipe courtesy of The Neelys

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking