Giant Potato Crisps

By corlear

Ingredients

• 2 frying potatoes (approx. 51/2 x 23/4")
• 2 cups 0.4º olive oil
• salt
• Japanese splitra machine

Details

Servings 10

Preparation

Step 1

For the giant crisps:
1. Peel the potato and trim the end so that the potatoes are approx. 2¼" long.
2. Place the axis of the splitra machine through the center of the potato.
3. Turn the handle to make the potato go round (the first slices will be uneven and should be disregarded).
4. Continue turning until you have slices that are as wide as the potatoes and as even and as long as possible.
5. Cut 12" long slices.
6. Fry the potato in the oil in a wide pan over a medium heat (approx. 325ºF.).
7. Turn the potato over occasionally so the potato dehydrates and fries evenly.
8. When the potato begins to turn brown and is crunchy, drain and place on kitchen paper.
9. Season with salt when the potato is still hot.
10. Repeat the operation one by one.

Final Steps & Preparation:
1. Serve the whole potato crisp in the center of a dish.