- 2 lbs (900g) large russet potatoes
- 2 quarts (2L) cold water
- 2 Tbsp kosher salt, plus more to taste
- 2 quarts (2L) canola oil
Make Potato Chips Like a Chef
Learn how to fry like Joshua Weissman.
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Prep:
20 minutes
Cook:
15 minutes
Serves:
6
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Ingredients
Directions
- Begin by peeling the potatoes. Place the peeled potatoes into a large mixing bowl filled with cold water. Use a mandolin to slice the potatoes as thin as possible, at least 1/16th of an inch. The potato slices should be almost transparent.
- Add the sliced potatoes to a large mixing bowl with cold water and kosher salt. Let the potatoes sit in this brine for one to one and a half hours.
- Heat canola oil in a heavy bottomed pot or dutch oven to 350°F (176°C).
- Transfer the sliced potatoes from the brine and lay them out in a single layer onto a paper towel lined baking sheet. Pat the chips dry.
- Working in batches, add the potatoes to the hot oil, making sure to move them constantly. This will help the chips cook more evenly.
- Once the chips are golden brown and crispy, use a spider to remove the chips from the hot oil, giving them a moment to drain themselves of excess oil before transferring them to a large mixing bowl and seasoning with salt to taste.
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