- Level: Easy
- Total: 55 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 394
- Total Fat
- 28 g
- Saturated Fat
- 5 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 440 mg
- Level: Easy
- Total: 55 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 394
- Total Fat
- 28 g
- Saturated Fat
- 5 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 440 mg
Ingredients
Directions
- Preheat peanut oil in a deep fryer to 300 degrees F with peanut oil.
- Slice the potatoes into very thin 1/8-inch slices using a mandolin with a straight blade attachment or a V slicer. Keep the potatoes in a large bowl of cold water for 30 minutes. Drain the potatoes in a colander and blot dry with paper towels; y. You don''t want to put wet potatoes into hot oil.
- Fry the potatoes in batches, only a handful at a time, for about 3 to 4 minutes. Once they reach a golden brown color, remove the chips from the fryer and drain on a paper towel-lined sheet tray. Season the chips with salt and lots of freshly ground black pepper.
Cook’s Note
The biggest secret in making crispy chips is to soak the potato chips in cold water to wash away the excess starch. If you don''t have the time, then place all the potato slices in a big bowl of water and gently toss.
