Saratoga Chips

1. 1

   Pare potatoes and slice thinly and evenly (a mandolin works well for this).

2. 2

   Submerge potatoes in ice water and allow to sit for about 30 minutes, separating slices so the starch on each is rinsed.

3. 3

   Heat oil in a large kettle or fryer to 375u00b0F.

4. 4

   Drain potatoes from the water and pat dry using paper toweling, making sure they are completely dry.

5. 5

   Fry potatoes in small batches, until golden.

6. 6

   Drain potatoes and place on clean brown paper, and season to your liking.

7. 7

   Keep potatoes in oven on low temperature to keep warm while finishing other potatoes, if necessary.

8. 8

   Serve chips with smoky barbecue sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.