- 2 lbs (900g) Russet potatoes
- 3 cups (720ml) vegetable or canola oil
- Fine sea Salt to taste
- 2 quarts (2L) water
- 2 Tbsp (30g) kosher salt, plus more to finish
The Ultimate Crispy Potato Chips
A potato is a powerful thing in Joshua Weissman's hands.
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Ingredients
Directions
- Peel potatoes and use a mandoline at one of its thinnest settings, 1/16 - 1/8 of an inch, and slice potatoes.
- Add potatoes to a medium mixing bowl with water to cover the sliced potatoes. Let sit for 30-45 minutes.
- After 30-45 minutes, rinse potato slices in a colander and shake as much of the water out as you can. Then line a single layer of potatoes on the cloth-lined dish. Pat the top of the potato slices dry. Remove the dry slices from the towel and add to a bowl or plate for frying. Repeat with the rest of the slices.
- Heat oil in a large deep skillet to about 350°F (175°C).
- Working in batches, add potato slices to hot oil and cook for 3-4 minutes while stirring constantly with a slotted spoon until they begin to brown.
- Remove chips and add to a paper towel-lined cooling rack or plate. Sprinkle with salt. Be sure to let them cool in a single layer to ensure that they do not become soggy.
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