Potato Chips

Directions

1. 1
   Peel potatoes and put in a bowl of cold water to cover.
2. 2
   Pat 1 potato dry.
3. 3
   Using a mandoline or other manual slices cut potato into paper-thin slices (about 1/16 inch thick) and let potato slices stand 5 minutes in another bowl of cold water to cover.
4. 4
   Drain potato slices and spread without overlapping on a triple layer of paper towels.
5. 5
   Blot slices completely dry with another triple layer of paper towels.
6. 6
   In a 3-quart saucepan heat oil until a deep-fat thermometer registers 380F.
7. 7
   Working in batches of 8 to 10 slices, fry potatoes, turning once or twice, until golden, 1 1/2 to 2 minutes, making sure oil returns to 380F before adding next batch.
8. 8
   Transfer chips as fried with a large slotted spoon to paper towels to drain and sprinkle with salt.
9. 9
   Continue to pat dry, cut, dry, and fry remaining potatoes in same manner.
10. 10
    Potato chips may be made 2 days ahead and kept in an airtight container.