I got a mandolin slicer for my birthday (thanks Harley!) and to inaugurate it I made potato chips. If you’re not familiar with a mandolin it’s a tool that enables you to slice things in incredibly thin, perfectly even slices. I had so much fun using it that I spent the afternoon thinking about all the things I could be slicing. I realize that I am a complete food nerd…
- 2 medium russet potatoes
- peanut oil for frying
- sea salt
Begin by heating a fryer or heavy pot of peanut oil, at least two inches deep, to 375 degrees. Meanwhile, use a mandolin to slice the potatoes as thin as possible. My slicer’s thinnest setting is 1/16th of an inch.
This is basically thin enough to see light through the slices. Place the potato slices into a bowl of cold water. Rinse the slices in cold water a couple of times. Lay out the slices on paper towels and pat dry. Fry in batches for about three minutes, or until the chips turn golden brown. If the oil doesn’t bubble when you drop in the chips then it’s not hot enough. Use a wire strainer to lift the chips out of the oil, place into a paper towel lined bowl and immediately sprinkle with salt.
Barbecue Seasoning (so good I wanted to make out with it)
- 1 t. kosher salt
- 1/2 t. paprika
- 1/2 t. chili powder
- 1/4 t. garlic powder
Make the chips as directed. Put the salt and spices into a paper bag. Remove the chips from the fryer with a mesh strainer and place into the paper bag. Shake to coat and serve.