Small Batch Potato Chips

1. 1

   Peel potato and slice very thinly using a mandoline slicer (about 1/32 inch thick).

2. 2

   Heat about 1 inch of oil in a saucepan until the oil reaches 350 degrees F (I like to use good quality nonstick saucepan).

3. 3

   Carefully slide individual potato slices into the hot oil, being careful not to overcrowd the pan (this process will take several batches).

4. 4

   When the edges of the potato slices begin to curl and brown, carefully turn the slices over.

5. 5

   Remove potato chips from pan when the desired color is achieved; drain well on paper towels.

6. 6

   While potato chips are still warm, sprinkle lightly with popcorn salt.

7. 7

   Note: Popcorn salt is very fine and will stick to the chips better than kosher or table salt.

8. 8

   Also, it goes without saying, if you want to make more than a small batch, increase recipe accordingly.

* Per serving · 4 servings · Values may vary.

No additional tips available.