Wash and clean potatoes under cold running water. Using a mandoline slicer, cut potatoes in 1/8-inch thick slices. Place sliced potatoes in bowl of cold water to prevent browning.
Forget store-bought chips—make your own, the easy way!
Servings and Ingredients
|6 large russet potatoes, unpeeled|
|Hy-Vee canola oil, for frying|
|Sea salt, to taste|
Things To Grab
- Mandoline slicer
- Bowl of cold water
- Deep-fat fryer or heavy saucepan
- Paper towels
Heat oil to 350 degrees in deep-fat fryer or large heavy saucepan suitable for deep-frying, according to manufacturer's instructions. For heavy saucepan, use at least 2-inches of oil.
Fry potato slices in batches for 3 to 4 minutes until golden and crisp. Drain on paper towels. Immediately sprinkle with salt to taste.
Hyvee Culinary Expert TipNutrition cannot be accurately calculated for fried foods.
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