Show: Paula's Home CookingEpisode: Paula Goes International
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Peanut oil, for frying
2 potatoes, thinly sliced
Salt
In a large heavy saucepan, fill oil no more than halfway and heat the oil to 350 degrees F.
Add the potato slices in batches. Fry until light golden brown, about 2 to 3 minutes. Drain on paper towels, season with salt, and serve.
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By silvertrove
on February 27, 2013
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Great recipe! If you don't have a mandolin, use a vegetable peeler. They peel nice thin slices and it's much faster than with a knife. I think I should have rinsed and dried the sliced potatoes as suggested by other reviewers because, unless I fried these really dark brown, they were soggy in the middle. I tried heating the oil slightly over 350 and even slightly under with the same results.
I don't think I would have tried these, but we have had lots of snow over the past week and I didn't want to venture to the grocery store. When you are craving potato chips, nothing else will do! I used to work in the office of a potato chip factory and we were welcome to go into the huge production kitchen for freshly fried chips any time. Making and eating these chips brought back great memories!
Also, we really like making sweet potato chips and then coating them with cinnamon and sugar instead of salt. Yummy!
By Chef #412976
Pioneer, CA
on January 10, 2013
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VERY good!
By debbie1105
Upstate NY
on September 22, 2012
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Awesome chips! I used my food processor 2mm slicing blade. They took longer than 2-3 minutes (probably closer to 5-6. I couldn't stop eating them until they were all gone. Wonderful!
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