Have a craving for potato chips? Grab a russet potato and head into the kitchen to fry up a small batch.
The process is very easy - here's how:
Small Batch Potato Chips
- 1 russet potato
- peanut or canola oil
- popcorn salt to taste
- Peel potato and slice very thin using a mandolin slicer (about 1/32-inch thick).
- Heat about an inch of oil in a saucepan until the oil reaches 350F (I like to use good quality non-stick saucepan).
- Carefully slide individual potato slices into the hot oil, being careful not to overcrowd the pan (this process will take several batches).
- When the edges of the potato slices begin to curl and brown, carefully turn the slices over.
- Remove potato chips from pan when the desired color is achieved; drain well on paper towels.
- While potato chips are still warm, sprinkle lightly with popcorn salt.
Note: Popcorn salt is very fine and will stick to the chips better than kosher or table salt. Also, it goes without saying - if you want to make more than a small batch, increase recipe accordingly.