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Potato Chips

James Carrier
Yield Makes about 2 appetizer servings per 8-ounce potato
Skip the bag and make potato chips at home with this easy recipe. Four ingredients and a slicer are all you need.

Ingredients

  • Russet or Yukon Gold potatoes (peeled or scrubbed)
  • Vegetable oil
  • salt
  • fresh-ground black pepper

Nutrition Information

  • calories 69
  • caloriesfromfat 59 %
  • protein 2.5 g
  • fat 4.6 g
  • satfat 0.6 g
  • carbohydrate 5.3 g
  • fiber 2.6 g
  • sodium 7.9 mg
  • cholesterol 0.0 mg

How to Make It

  1. 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.

  2. 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.

  3. Sprinkle with salt and fresh-ground pepper.