Ingredients
Method
- Wash your potatoes really well. I keep the skin on mine.
- Using the mandolin, slice your potatoes really thin. My thinnest setting is 1/8 inch. I'm sure there are people out there with the knife skills to do this without a mandolin; I'm not one of them.
- Heat your oil to 375 degrees F (190 degrees C).
- Gently slide the sliced potatoes into the oil, one slice at a time.
- The oil is going to immediately bubble all around the slice. As it cooks, it's going to curl up and start to crisp.
- Once it curls up, try to turn it over (some don't make it over, and that's fine) and keep cooking until they start to brown.
- Remove them from the oil and place on a paper towel. I immediately sprinkle them with sea salt.
- Try to keep the kids from eating them all before they all get cooked.
Notes
Since potatoes are in the "dirty dozen," choose organic potatoes and make sure your canola oil is organic because of GMOs.
You'll need a mandolin, a frying pan, a slotted spoon and paper towels.
You can store these in a tightly covered container, but they are best fresh and start to stale very quickly.
I keep my oil in a tightly covered container in the refrigerator and mark it "potatoes." This way, I can use the same oil several times before having to replace it.