Homemade Potato Chips

Ingredients

• 2 russet potatoes ((20 ounces/570g total))
• Vegetable oil (for frying)
• Salt (to taste)

Steps

1. 1

   Fill a large bowl with ice water. Using a mandoline, thinly slice the potatoes crosswise. (The slices should be thin enough to see through, about 1/8-inch to 1/16-inch thick.) Transfer the potato slices to ice water and let soak for 10 minutes.

2. 2

   Drain the potato slices and arrange them in a single layer on a paper towel lined baking sheet. Lay another layer of paper towels on top and pat the potatoes dry.

3. 3

   Fill a large Dutch oven with enough oil to be 2-inches deep. Place over medium-high, add a deep-fry thermometer, and heat until the oil reaches 325°F. Place a wire rack inside a baking sheet and line with paper towels.

4. 4

   Working in batches, fry the dried potatoes, stirring occasionally, until light golden brown, about 3 minutes. (I fry a generous handful of potatoes at a time for a total of five batches.) Transfer the chips using a spider or slotted spoon to the paper towels, and immediately sprinkle with salt to taste. Let cool for 5 minutes before serving.