PREP: 45 minutes SOAK: 10 minutes COOK: 3 minutes per batch MAKES: 6 cups
4 medium russet potatoes (about 1 lb. 5 oz.) or sweet potatoes (about 1 lb. 14 oz.)
Peanut oil or vegetable oil for deep-fat frying
Kosher salt
Freshly ground black pepper (optional)
1. Peel potatoes; cut into very thin slices (about 1/16 inch thick).* Place potato slices in a large bowl of ice water; soak for 10 minutes. Drain potato slices; pat dry with paper towels.
2. Preheat oven to 200°F. Fill a deep, heavy 3-quart saucepan or a deep-fat fryer filled half-full with oil heat oil; heat oil to 350°F. Fry one-fourth of the potato slices in hot oil 3 to 5 minutes (or 6 to 9 minutes for sweet potatoes) or until golden and crisp. Remove with a slotted spoon and drain on wire racks set over paper towels.
3. Transfer chips to a shallow baking pan. Sprinkle with salt and, if desired, black pepper. Keep chips warm in the oven while frying the remaining potato slices. If desired, store in an airtight container at room temperature up to 2 days.
*Test Kitchen Tip: Use a mandoline to create thin, even potato slices. Look for a mandoline at a kitchen specialty shop.
Barbecue Potato Chips: Prepare as directed, except omit salt. In a small bowl combine 1 tsp. smoked paprika, 1 tsp. chili powder, 1 tsp. packed brown sugar, 1 tsp. kosher salt, ½ tsp. garlic powder, ½ tsp. onion powder, and ¼ tsp. black pepper. After frying and draining the chips, immediately transfer chips to a bowl and sprinkle them with the seasoning mixture; toss gently until evenly coated.
Sour Cream and Onion Potato Chips: Prepare as directed, except omit salt. In a small bowl combine 3 Tbsp. buttermilk powder, 2 tsp. onion powder, 1 tsp. garlic powder, 1 tsp. kosher salt, ½ tsp. dried dill weed, ½ tsp. crushed dried parsley, and ½ tsp. sugar. After frying and draining the chips, immediately transfer chips to a bowl and sprinkle with the seasoning mixture; toss gently until evenly coated.
PER 1 CUP CHIPS, PLAIN OR VARIATIONS: 167 cal., 9 g fat (2 g sat. fat), 0 mg chol., 193 mg sodium, 20 g carb., 2 g fiber, 2 g pro.