Drummond Ranch Potato Chips
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 322
- Total Fat
- 22
- Saturated Fat
- 2
- Carbohydrates
- 29
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 244
- Total: 45 min
- Active: 35 min
Ingredients
2 1/2 pounds russet potatoes, unpeeled
One 1-ounce packet dry ranch seasoning
1 1/2 teaspoons dried parsley
1 1/2 teaspoons onion powder
1 teaspoon sea salt
1 teaspoon garlic powder
1/2 teaspoon dried dill
1/2 teaspoon smoked paprika
1/4 teaspoon ground black pepper
Vegetable oil, for frying
Directions
Special equipment:
a mandoline; a deep-frying thermometer- Slice the potatoes on a mandoline as thinly as possible. Submerge the potato slices in cold water as you go to keep them from browning. This will also remove any excess starch.
- Add the dry ranch seasoning, parsley, onion powder, salt, garlic powder, dill, paprika and black pepper to a bowl and mix. Set aside.
- Fill 2 large Dutch ovens halfway with vegetable oil and heat to 375 degrees F.
- Drain the potato slices and lay out on baking sheets lined with paper towels. Use more paper towels to blot the slices until completely dry.
- Lower batches of potato slices into the oil using a spatula and fry until golden, 1 to 1 1/2 minutes per batch. Remove with a slotted spoon to a baking sheet, immediately sprinkle over some of the seasoning mix and toss until evenly coated. Repeat with the rest of the potatoes.