Thick-Cut Potato Chips

1. 1

   Using a mandoline, slice the potatoes about the thickness of a nickel.

2. 2

   You should get about 50 slices per potato.

3. 3

   Put the slices in a large bowl and fill with cool water to cover.

4. 4

   Swish the potatoes around to remove the excess starch; this will make the chips really crispy.

5. 5

   Change the water 2 or 3 times until the water is no longer cloudy.

6. 6

   Drain the potatoes well in a colander, then spread them out on a pan and pat dry with paper towels.

7. 7

   This will prevent the oil from spattering from excess moisture.

8. 8

   Heat 3 inches of oil to 350F in a countertop electric fryer or deep pot.

9. 9

   If you dont have a deep-fry thermometer, a good way to test if the oil is hot enough is to stick the end of a wooden spoon or chopstick in it.

10. 10

    If bubbles circle around the end, then youre good to go.

11. 11

    Put the potato slices in a fryer basket or spider strainer and carefully lower into the hot oil; do this in batches to avoid overcrowding and to keep the oil temperature constant.

12. 12

    Give the potatoes a stir to keep them from sticking together.

13. 13

    Fry the chips for 7 to 8 minutes, until they are golden brown and crispy.

14. 14

    Remove the chips with the spider, allowing some of the excess oil to drain off, and set on a paper towellined platter.

15. 15

    Season lightly with salt while the potato chips are still hot.

* Per serving · 4 servings · Values may vary.