16
P
OTATO
C
HIPS
6 peeled Idaho potatoes
7 cups peanut or corn oil
1.
Pour 7 cups of oil into deep fryer.
2.
Preheat the deep fryer to 380°F.
3.
Using a vegetable slicer, slice the potatoes as thin as possible.
4.
Soak the slices in cold water, changing the water twice.
5.
Drain and dry well.
6.
Divide potato slices into 3 separate portions.
7.
Drop the separated slices into the hot oil in a frying basket.
8.
With the lid closed, gently shake the basket several times to
prevent the chips from sticking together.
9.
Cook for 19 – 20 minutes or until they are golden brown.
10.
Drain and place on absorbent paper to get rid of any excess oil.
Y
IELD
: 6 S
ERVINGS
