Small Batch Potato Chips

Directions

1. 1
   Peel potato and slice very thinly using a mandoline slicer (about 1/32 inch thick).
2. 2
   Heat about 1 inch of oil in a saucepan until the oil reaches 350 degrees F (I like to use good quality nonstick saucepan).
3. 3
   Carefully slide individual potato slices into the hot oil, being careful not to overcrowd the pan (this process will take several batches).
4. 4
   When the edges of the potato slices begin to curl and brown, carefully turn the slices over.
5. 5
   Remove potato chips from pan when the desired color is achieved; drain well on paper towels.
6. 6
   While potato chips are still warm, sprinkle lightly with popcorn salt.
7. 7
   Note: Popcorn salt is very fine and will stick to the chips better than kosher or table salt.
8. 8
   Also, it goes without saying, if you want to make more than a small batch, increase recipe accordingly.