Recipe courtesy of Guy Fieri
Episode: Guystro Pub
Gruyere Russet Chips
Total:
45 min
Active:
20 min
Yield:
8 cups
Level:
Intermediate
Total:
45 min
Active:
20 min
Yield:
8 cups
Level:
Intermediate

Ingredients

Directions

Fill a medium bowl with cold water. Fill a heavy deep pot with oil and heat to 390 degrees F. Slice potatoes into paper thin slices, about 1/8-inch thick, using a mandoline. As potatoes are sliced, immediately place them in the water to prevent color change. When done, remove potatoes from water in batches and blot dry on paper towels. Carefully add potatoes to oil making sure that aren't stuck together. Cook potatoes, gently stirring with tongs or a strainer, until golden brown and crispy, about 3 to 4 minutes. Remove to a paper towel-lined sheet pan and immediately sprinkle with a pinch of the sea salt and pepper and 1 teaspoon Gruyere. Check oil temperature and repeat with the remaining potatoes until all are cooked.

Serve immediately with French Onion Dip or allow them to cool completely and store in an airtight container for up to 2 days.

IDEAS YOU'LL LOVE

Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Crispy Kale "Chips"

Recipe courtesy of Melissa d'Arabian

Quick Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Venita's Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Chocolate Chip Oatmeal Cookies

Recipe courtesy of Wayne Harley Brachman

Pita Chips

Recipe courtesy of Kathleen Daelemans

Chocolate Chip Cookie Icebox Cake

Recipe courtesy of Nancy Fuller

Chewy Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Crispy Lemon Garlic Kale Chips

Recipe courtesy of Nancy Fuller

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking