I made these for my family last night for a little snack before dinner. I seasoned them with sea salt but a truffle infused salt and/or finely grated parmesan cheese would also be a delicious option. Be sure to season while the chips are still hot, especially when using parmesan, you want the parmesan to melt a little into the chips. These chips are great all on their own, but a dip on the side, such as a my Herbed Feta Dip or my caramelized onion dip.
I would also like to do a baked version of these but need to do a little more testing before I post anything.
3-4 medium potatoes thinly sliced- I think any kind of potato would work- I used red skinned
vegetable oil for deep-frying
sea salt ( truffle salt and/or parmesan would also be delicious)
1. Peel potatoes, if desired but I don’t bother peeling them. Using mandoline or sharp knife, slice crosswise as thinly as possible. Soak in cold water for 1 hour; drain and rinse. Pat dry.
2. Pour enough oil into deep-fryer as directed or use a wok or deep saucepan with oil coming one third up the side of the pan. Heat to 380°F (190°C), make sure to keep this temperature steady by using a thermometer. Deep-fry potatoes in batches, poking with long-handled spoon to keep separate, until golden and crisp, 3 to 5 minutes. Using wide skimmer or slotted spoon, transfer to paper towel-lined rack. Sprinkle with salt. Serve immediately.