Kettle Chips
A dish that gets its character from russet potato and peanut oil for frying. On the table in about 11 minutes.
contains nuts
Ingredients
US
Metric
- 1 Russet Potato, or other potato with high starch and low moisture. The amount of starch effects the crunchiness of the chip.
- Peanut Oil for frying (at least 1 to 2 inches in the pan)
- Salt or seasoning of your choice
Steps
- Set a wok or pot over medium-low heat and add the peanut oil about 1 to 2 inches up the pot. Set a thermometer to monitor the temperature to reach 315 F (157 C).
- Wash the exterior of the potato. Using a mandolin set on 2 mm (~1/16th inch), a very sharp knife or a potato peeler cut the potatoes into thin chip slices.
- Add the potatoes to the hot oil and cook for 9 to 11 minutes while stirring fairly constantly. <br>
- Once golden browned and completely crisp with no bubbling, remove the chips with a slotted spoon and add to a paper towel over a wire rack to absorb excess oil. Seasoning immediately with salt and any seasoning of your choice.
- Don't throw away your oil! Let it cool. Place a paper towel in a metal strainer and strain it into a glass or plastic container for next time.
Source
based.cooking (community recipes, public domain) — unlicense