Makes about 2 appetizer servings per 8-ounce potato
Russet or Yukon Gold potatoes (peeled or scrubbed)
fresh-ground black pepper
How to Make It
Adjust a slicer to thinnest setting (1/16 or 1/32 in.) and place over a large bowl of cold water. Using the safety guard, slice russet or Yukon Gold potatoes (peeled or scrubbed) into water. Let soak 10 minutes; rinse slices and blot completely dry with paper towels.
Heat 2 inches of vegetable oil in a 4- to 5-quart pan over medium-high heat to 380°. Fry potatoes in batches (do not overcrowd pan), stirring occasionally to separate and submerge slices, until crisp and golden, 1 1/2 to 2 minutes for 1/32-inch-thick slices, 3 1/2 to 4 1/2 minutes for 1/16-inch-thick slices. Using a slotted spoon, transfer to paper towels to drain. Let oil return to 380° between batches.
I would make these chips again and again! They are easy enough to make and just require a watchful eye. These would be great with sandwiches at lunch or just as a snack. You can spice them up any way you wish. Check out my blog at: http://imapretendchef.blogspot.com/2011/01/potato-chips.html