Thick-Cut Potato Chips

Directions

1. 1
   Using a mandoline, slice the potatoes about the thickness of a nickel.
2. 2
   You should get about 50 slices per potato.
3. 3
   Put the slices in a large bowl and fill with cool water to cover.
4. 4
   Swish the potatoes around to remove the excess starch; this will make the chips really crispy.
5. 5
   Change the water 2 or 3 times until the water is no longer cloudy.
6. 6
   Drain the potatoes well in a colander, then spread them out on a pan and pat dry with paper towels.
7. 7
   This will prevent the oil from spattering from excess moisture.
8. 8
   Heat 3 inches of oil to 350F in a countertop electric fryer or deep pot.
9. 9
   If you dont have a deep-fry thermometer, a good way to test if the oil is hot enough is to stick the end of a wooden spoon or chopstick in it.
10. 10
    If bubbles circle around the end, then youre good to go.
11. 11
    Put the potato slices in a fryer basket or spider strainer and carefully lower into the hot oil; do this in batches to avoid overcrowding and to keep the oil temperature constant.
12. 12
    Give the potatoes a stir to keep them from sticking together.
13. 13
    Fry the chips for 7 to 8 minutes, until they are golden brown and crispy.
14. 14
    Remove the chips with the spider, allowing some of the excess oil to drain off, and set on a paper towellined platter.
15. 15
    Season lightly with salt while the potato chips are still hot.