Homemade Potato Chips Ingredients 28 ounces canola oil 3-4 medium russet potatoes (about 1-1/4 pounds) or Blue Yukon Fine sea salt
Directions Pour oil into 4-quart saucepan about 3 inches deep. Use a thermometer and heat oil to 375º F. Scrub potatoes, remove deep eyes and blemishes from skin. Slice potatoes thinly, about 1/16-inch using a mandoline (manual slicer) . Place slices into a large bowl of ice water covering potatoes and let soak for 30 minutes. Drain water from potatoes and repeat placing potato slices in another bowl of ice water for 30 more minutes. Remove excess water by processing in salad spinner and then blot with paper towels to prevent spattering while frying. Line two baking sheets with paper towels. Deep fry potatoes in 2 to 3 batches, stirring potatoes occasionally, until light golden brown, about 3 to 5 minutes. Drain on paper towels. Sprinkle hot chips with sea salt to taste; toss to coat evenly. Repeat with remaining potatoes. Before serving you can reheat the chips on an unlined baking sheet in a single layer in a 350 degree oven for 5 minutes.