Sometimes, you just want plain potato chips, without the powdery ranch flavoring or day-glo red of barbecue dust. Here they are. A mandoline is helpful for making them, and take care to get your potatoes really dry before you fry them. The writer M.F.K. Fisher was passionate — even vicious — about potato chips, and here she does not steer us wrong.
Ingredients
- 5 Idaho potatoes, about 1 3/4 pounds
- 6 cups corn, peanut or vegetable oil
- Salt to taste if desired
- Nutritional Information
Nutritional analysis per serving (6 servings)
226 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 50 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 7 grams protein; 151 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- Peel potatoes to make them fairly uniform. Slice as thin as possible, about 1/16 inch thick. The moment potatoes are sliced, rinse thoroughly in cold water.
- Drain potatoes well and pat as dry as possible, using clean cloth towel.
- Heat oil in deep skillet or wok to 330 degrees. As potatoes cook, temperature should remain at 330 degrees. Add half the potato slices and cook, stirring constantly, until golden brown. Cooking time, from 5 to 10 minutes, will depend on size of batch.
- When slices are brown drain thoroughly on paper towels.
- Add remaining potato slices and cook. Sprinkle with salt and toss.
50 minutes
Dining and Cooking