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1
Using a mandoline or plastic vegetable slicer, cut the potatoes into paper-thin rounds, less than 1/16 inch thick.
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2
As they are cut, place in a bowl of cold water.
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3
Let stand while you heat the oil.
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4
Place a wire cake rack on a jelly-roll pan.
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5
Line a roasting pan with crumpled paper towels.
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6
Pour enough oil into a deep Dutch oven to come about 3 inches up the sides.
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7
Heat the oil over high heat until a deep-frying thermometer reads 350F.
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8
Drain the potatoes well.
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9
Line a work surface with paper towels and spread one layer of potatoes on it.
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10
Cover with paper towels and continue layering, separating each layer of potatoes with more paper towels.
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11
Pat the potatoes completely dry.
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12
In batches, without crowding, deep-fry the potatoes, stirring often with a wire-mesh skimmer to separate the chips, until they are golden brown, 2 to 3 minutes.
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13
Using the skimmer, transfer the chips to the wire rack to drain briefly, then move them to the crumpled paper towels to remove excess oil.
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14
Separate each layer of fried chips with more paper towels.
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15
As soon as all the chips have been fried and drained, serve or transfer to a large roasting pan to store.
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16
The potato chips will crisp as they cool.
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17
Store uncovered, and serve within 6 hours.
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18
Just before serving, sprinkle with salt.
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19
Carrot Or Parsnip Chips Using a mandoline or plastic vegetable slicer, cut carrots or parsnips lengthwise into strips less than 1/16 inch thick.
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20
Soak, drain, dry, and deep-fry as for potato chips.
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21
Beet Chips Rub your hands lightly with vegetable oil to keep the juice from staining your skin.
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22
Peel the beets.
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23
Using the mandoline or plastic vegetable slicer, cut crosswise into rounds less than 1/16 inch thick.
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24
Soak, drain, dry, and deep-fry as for potato chips.
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25
(If deep-frying a variety of chips, fry the beets last, as their juice can color the oil.)
