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1
Wash your potato well and slice it as thin as possible.
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2
(I use a slicer instead of doing it by hand to get a nice uniform thickness to my chips).
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3
Soak potato slices in a cold water bath while your oil heats up to keep them from browning.
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4
Pour oil into fryer or a deep cooking pan.
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5
Your oil should be about 1 inch deep in the pan.
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6
Heat oil over medium high heat to about 350 degrees.
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7
*Tip: If you dont have a thermometer to read your oil heat then toss one dry chip in, the oil should bubble right as the chip hits the oil but should not crackle and spit.
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8
The chip should cook for 2-3 minutes and turn golden brown.
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9
If this happens then your oil is ready.
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10
Take potato slices out of water and lay them over a clean dry rag, removing as much water as possible from the potato slices.
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11
Throw potato slices into oil making sure to keep the amount of chips in the oil at one time a reasonable amount.
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12
Too many and they will stick together.
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13
Fry potato slices for 2-3 minutes or until golden brown.
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14
Remove from oil, sprinkle with salt and pepper and serve fresh and hot.
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15
Save leftover chips in zip lock bags to snack on later.
