Saratoga Chips

Directions

1. 1
   Pare potatoes and slice thinly and evenly (a mandolin works well for this).
2. 2
   Submerge potatoes in ice water and allow to sit for about 30 minutes, separating slices so the starch on each is rinsed.
3. 3
   Heat oil in a large kettle or fryer to 375°F.
4. 4
   Drain potatoes from the water and pat dry using paper toweling, making sure they are completely dry.
5. 5
   Fry potatoes in small batches, until golden.
6. 6
   Drain potatoes and place on clean brown paper, and season to your liking.
7. 7
   Keep potatoes in oven on low temperature to keep warm while finishing other potatoes, if necessary.
8. 8
   Serve chips with smoky barbecue sauce.