Homemade Potato Chips

Homemade Potato Chips

Comments: Make sure to well pat dry potato slices as water makes hot fat sputter.
If you do not have a deep-fryer, electric nor regular, always use a metal, not a glass saucepan; instead of a frying basket, use a metal slotted spoon to remove done potato slices quickly.
Make sure there is enough fat into the pan for potato slices to be submerged completely, frying only a few at a time if necessary.
Servings: Allow at least 1 potato per serving


Firm mature potatoes
Oil for frying
Salt



Rinse, peel then slice firm potatoes into paper thin slices.
Leave potato slices to soak into a bowl, covered with cold water, for approximately 1 hour.
Drain well; using paper toweling, thoroughly pat dry potato slices.
Heat several inches of oil into a deep-fryer, until a frying thermometer reads 390°F [199°C].
Add some potato slices, not too crowded, into frying basket.
Fry potato slices moving them around using a metal fork or spoon, until golden brown.
Lift out frying basket, empty basket onto paper toweling, spread-out and leave potato slices to cool completely.
Salt before serving.