Potato Chips

Affix your frying thermometer to a Dutch oven or another deep, heavy frying pan. Add enough oil so that the pan is just under half full (for me, 2 quarts is perfect). Turn heat to medium-high and heat oil to 325F to 350F.

Set up a draining station by getting out a jelly roll pan or any cookie sheet with sides. Line with paper towels or newspaper, then put an inverted cooling rack on top of the paper. Also, get out a large bowl in which to store the chips. Line this bowl with one sheet of paper towel.

While the oil is heating, scrub the potatoes and dry well. With a mandoline slicer, slice potatoes very, very thinly. (For a picture, see the related link!) For best results, fry a few test slices first to make sure the chips will be crispy. If they’re too thick, your chips will be soggy and chewy.

After the potatoes are sliced, fry in batches, being sure to keep the oil between 325F and 350F. You’ll know the batch is done when the chips are golden brown and the frying oil is no longer bubbling violently.

Remove each batch from the oil with a wok skimmer (a small basket with a long handle), or a slotted spoon will work in a pinch. Transfer to the draining station. Sprinkle the chips with salt while they’re still hot.

Repeat this process, pausing every so often to transfer cooled potato chips from the draining rack to the bowl.