- 2 pounds yukon gold potatoes
- 16 ounces vegetable oil
Peel all of the potatoes and slice them thinly using a mandolin. Place the slice on a kitchen towel and make sure to dry them off. This will prevent the oil from spattering from the excess moisture of the potatoes.
Heat the oil in a deep frying pan or a fryer, to 350 degrees F.
Slowly add the potato slices and fry for approximately 2 to 3 minutes, until golden brown. Quickly remove the chips from the oil and drain on paper towels. While the chips are still hot, sprinkle the salt over the chips.
Serve while still hot with your favorite dressing or condiment.
Recipe courtesy of Terry Corrao
Recipe courtesy of Bobby Flay