Food

Tip

A mandoline comes in handy for super thin slices.

Chips

goop

This recipe is great with sweet potatoes and beets as well.

4 large potatoes, (Yukon Gold work well) about 1.5 lbs

vegetable oil (for frying)

sea salt

freshly ground pepper

fresh torn parsley

1. Slice potatoes as thin as possible, about 1/8″ thick. It helps to use a mandolin if you have one. Let them soak in a bowl of warm water for about five minutes, drain and dry on towels, making sure all the water is removed.

2. Meanwhile, pour the oil about 3 inches deep into a large pot over high heat. Working in small batches, about a handful at a time, fry for about 3-4 minutes until they are golden brown. Transfer chips to a colander, using a slotted spoon and shake out the excess oil and sprinkling them with sea salt at the same time. Transfer to paper towels.

3. Season chips with freshly ground pepper, torn parsley and more sea salt as desired.

You may also like