Potato Chips

1. 1

   Peel potatoes and put in a bowl of cold water to cover.

2. 2

   Pat 1 potato dry.

3. 3

   Using a mandoline or other manual slices cut potato into paper-thin slices (about 1/16 inch thick) and let potato slices stand 5 minutes in another bowl of cold water to cover.

4. 4

   Drain potato slices and spread without overlapping on a triple layer of paper towels.

5. 5

   Blot slices completely dry with another triple layer of paper towels.

6. 6

   In a 3-quart saucepan heat oil until a deep-fat thermometer registers 380F.

7. 7

   Working in batches of 8 to 10 slices, fry potatoes, turning once or twice, until golden, 1 1/2 to 2 minutes, making sure oil returns to 380F before adding next batch.

8. 8

   Transfer chips as fried with a large slotted spoon to paper towels to drain and sprinkle with salt.

9. 9

   Continue to pat dry, cut, dry, and fry remaining potatoes in same manner.

10. 10

    Potato chips may be made 2 days ahead and kept in an airtight container.

No additional tips available.