Potato Chips

Directions

1. 1
   Heat clarified butter and oil in a medium, deep saucepan to 300°.
2. 2
   Cut unpeeled potatoes into paper thin slices; deep-fry in batches for 4-5 minutes or until crisp and oil around chips is no longer bubbling.
3. 3
   (Moisture in potatoes causes the bubbles; once the bubbles stop, the chips will be crisp) Drain on paper towels; sprinkle with kosher salt.