Potato Chips
Photo by Lynne Calamia
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
Yield: 8 servings
Software
- 2 quarts olive oil, not extra-virgin
- 1 pound (2 large) russet potatoes, scrubbed and rinsed
- Kosher salt, to season
- freshly ground black pepper, to season
Specialized Hardware
- 4-quart cast-iron Dutch oven
- Candy/fry thermometer
- Mandoline
- Spider strainer
Procedure
- Heat the olive oil over medium-high heat in a 4-quart cast-iron Dutch oven until a deep-fry thermometer clipped to the pot reaches 300ºF.
- While the oil heats, line a large mixing bowl with paper towels.
- Cut 10 to 12 slices of the potato, widthwise, to about the thickness of a dime using a mandolin. Carefully add the slices, 1 at a time, to the hot oil. Using a spider, constantly move the slices in the hot oil until golden brown and crisp, 32 1/2 to 3 1/2 minutes. Remove the chips with the spider, allowing some of the excess oil to drain off. Move the finished chips to the lined bowl and shake to remove additional oil. Season with salt and fresh black pepper and move to a sheet pan. Adjust the heat as necessary to maintain 300ºF and continue slicing and frying the potatoes until you've run out.
- Serve the chips immediately alongside your favorite dip, or store in airtight containment for up to a week.