POTATO CHIPS

I don’t know why I’ve never tried to make potato chips before, but had I known how easy it was, I would be eating them every day. Of course, maybe that’s why I’ve never made them before. I was using a mandolin to slice some potatoes for a potato encrusted branzino last week, and I had a ton of potatoes left over. Rather than wasting them, I just fried them up. Easy peasy.

INGREDIENTS (2-4 servings)

8 small Yukon gold potatoes

2 cups of canola oil

Salt

PREPARATION

Wash the potatoes. I like to leave the skin on — it gives the chips a nice edge. Thinly slice using a mandolin.

Place them in cold water until all potatoes have been sliced. Spread the slices out on paper towels and pat dry.

Heat the oil in a medium to pot to 325 degrees. You never want the oil higher than halfway up the side of the pot because it will expand once the potatoes are added.

Once oil is at temperature, using a spider or slotted spoon, gently lower half of the potatoes into the pot. Gently stir the potatoes so that they don’t stick. Depending on how thick the potatoes are and how high the heat is, it should take between 4-8 minutes for them to fry. You’ll know once the edges start to brown and they begin to curl. It’s best to test one to make sure it’s not mushy. It should crunch.

Remove potatoes with slotted spoon and place on paper towels to drain. Season with salt.

Repeat process for the remaining potatoes and try not to eat the first batch while you’re cooking the second.