Potato Chips

By samara72

Ingredients

• 2 quarts canola oil
• 1 lb. Yukon Gold potatoes, peeled
• Salt, to taste

Preparation

Step 1

Using a mandoline, very thinly slice the potatoes into chips and place in a bowl of cold water.

In a deep fryer, heat the oil to 350°F. Line a baking sheet with paper towels.

Drain the potatoes and pat dry. Working in batches, fry the potatoes until golden and crisp on both sides, about 5 minutes. Transfer to the prepared baking sheet and season with salt. Let cool to room temperature before serving.

If the chips are not eaten within 1 hour, store in an airtight container at room temperature for up to 1 day. Serves 4 to 6.