Betsy's Potato Chips

Name: Betsy's Potato Chips
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 10 to 12 servings
Ingredients: 2 pounds Yukon gold potatoes, peeled or unpeeled; 1 teaspoon sea salt; 1 teaspoon freshly cracked black pepper; 1/2 teaspoon celery salt; 1/2 teaspoon dried dill; 1/2 teaspoon smoked paprika; Vegetable oil, for deep frying

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Level: Advanced

Total: 30 min
Active: 30 min

Yield: 10 to 12 servings

Ree created an herb and spice mix to sprinkle over these chips—named for her sister Betsy—to make them extra special for her sister's visit to the Drummond Ranch. When making homemade potato chips, a mandoline or other vegetable slicer is crucial for achieving the desired thickness.

Level: Advanced

Total: 30 min
Active: 30 min

Yield: 10 to 12 servings

Ingredients

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2 pounds Yukon gold potatoes, peeled or unpeeled

1 teaspoon sea salt

1 teaspoon freshly cracked black pepper

1/2 teaspoon celery salt

1/2 teaspoon dried dill

1/2 teaspoon smoked paprika

Vegetable oil, for deep frying

Directions

Special equipment:

a mandoline or other vegetable slicer; a deep-fry thermometer

Use a mandoline or other vegetable slicer to slice the potatoes as thinly as possible. As you slice them, submerge them in a bowl of cold water; set aside.
Mix the sea salt, pepper, celery salt, dill and paprika in a small bowl.
Heat 3 inches of vegetable oil in a heavy Dutch oven to 375 degrees F (use a thermometer to check the temperature throughout). Lay the potatoes on a baking sheet lined with paper towels or kitchen towels and blot them with more towels to dry completely.
Lower batches of potato slices into the oil using a spatula. They will fry very quickly, in about 1 1/2 minutes; remove with the spatula onto a baking sheet lined with paper towels when they are golden and crisp. Immediately sprinkle on the spice mix and toss. Repeat with the remaining potatoes, making sure the oil comes back to 375 degrees F between batches.