Potato Chips Any one?

1Potato Chips
Recipe courtesy Alton Brown, 2008

Prep Time:15 minInactive Prep Time:hr minCook Time:15 minLevel:
IntermediateServes:
4 servings.Ingredients
2 quarts olive oil, not extra virgin
1 pound russet potatoes, about 2 large, scrubbed and rinsed
Kosher salt
Directions
Preheat the olive oil over medium-high heat in a 4-quart cast iron
Dutch oven. A deep-fry thermometer clipped to the Dutch oven should reach 300 degrees F.

While the oil heats, line a large mixing bowl with paper towels.

On a mandoline or with a sharp knife, cut 8 to 10 slices of the potato, widthwise, to about the thickness of a
dime. Carefully add the slices 1 at a time to the hot oil. Using a spider, constantly move the slices in the
hot oil for 3 to 4 minutes or until golden brown and crisp. Remove the chips with the spider, allowing some of
the excess oil to drain off. Move the finished chips to the lined bowl and shake to remove additional oil.
Adjust the heat as necessary to maintain 300 degrees F and continue slicing and frying the potatoes in small
batches. When the final batch has finished frying, sprinkle the chips with kosher salt, to taste, and shake
the bowl to evenly distribute the salt. Remove the paper towels and serve.

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