Potato Chips

Potatoes might be my new favorite have-around-the-house item. They taste so different in all their various forms that you can eat them five days in a row and not get bored. And dishes that are prepared from real potatoes taste drastically different from their processed counterparts.

For instance, these potato chips had all the delicious, salty crunch of a bag of Lays, but also had the starchy substantialness of a potato. Sure, it was much more of a process than opening a bag of chips, but it was well worth the effort.

The steps aren’t hard, just time consuming. Peel the potatoes (any kind, I used Yukon gold), slice the potatoes really thin, soak the potatoes in cold water (for an hour or as long as you can stand to wait), drain the potatoes, lay them out on towels, heat oil (I used canola oil in my wok), fry the chips in batches (leave enough room for them to swim around in the oil), remove them after they start to brown, put them on a cooling rack to drain, and salt them.

I don’t know the chemistry behind soaking the potato slices in cold water before you fry them, but the slices come out firm and crisp. I highly recommend not skipping this step. But remember, moisture is the enemy of crispiness, so drain the potatoes well before frying them.

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