I’m a big fan of homemade stuff, you’ll find. I just like the idea of leaving all those crazy preservatives, artificial colors, sweeteners, flavors, and additives behind and going all natural in the kitchen! Not to be confused with “au natural” in the kitchen, although there is something to be said for that as well…ahem.
Anyway, these potato chips will be a hit with the kids. Or you can horde them for yourself. You pick!
(make sure and try my cinnamon bun potato chips–they’re like a churro in a chip!)
- 1 Russet Potato
- 2 Quarts of pure vegetable oil or peanut oil
- Sea Salt
- Preheat a pot of oil to medium high. Make sure to leave a few inches from the top so it doesn't spill over when things start cooking.
- Slice your potato into thin slices with a mandoline (I recommend Pampered Chef's Ultimate Mandoline, but you can also just get a $10 one at Wal Mart and it will do the job).
- Put the slices in a towel together and pat them dry. They do not have to be perfect. Just enough to get most of the moisture off.
- Place them carefully in the hot oil and let boil for 10 minutes (or until golden brown and crispy).
- Carefully remove from the oil onto a paper towel and sprinkle with salt to taste