Description
Crispy and crunchy and salty treat.
Ingredients
- 2 pounds Potatoes (I Used Red Potatoes; About 1/2 Pound Per Person)
- Olive Or Canola Oil (enough To Cover The Bottom Of Your Skillet By 1/4 Inch)
- Salt To Taste
Preparation
Set a large skillet over medium-high heat, and add enough oil to the pan to cover the bottom of the pan by about 1/4 inch. While the oil heats, thinly slice the potatoes using a mandolin or very sharp knife.
When the oil shimmers, test it by placing a single potato slice in the oil. The oil should sizzle around the chip. If it doesn’t, let the oil heat some more. If the oil sizzles, add more potatoes to form one even layer. Let the potato chips cook for 2-3 minutes or until the potato edges brown, then flip the chips. Brown for 2-3 minutes more until each chip is golden brown.
Remove the chips to a paper towel and sprinkle with salt while hot. Repeat with the remaining potato slices until all the chips are fried.
Best eaten right away.
