Tuesday, April 30, 2013

Homemade Potato Chips

These take time, but it’s totally worth the effort.
2 lb. Yukon Gold potatoes
Canola oil
Salt and pepper

1. Thinly slice the potatoes using a mandolin. Place potato slices in a large bowl, and cover with ice water. Allow them to soak for an hour. Drain potatoes, and pat dry thoroughly with paper towels.
2. Heat about 2 inches canola oil in a Dutch oven. Fry potatoes, in batches, until golden and crisp; drain on paper towels. Season with salt and pepper to taste.