While some say making Homemade Potato Chips is foolish as there are so many great commercial varieties, we tend to believe that fresh and homemade are always better, tastier and more nutritious. Of course, you control the ingredients, too.
- 7 medium potatoes
- vegetable oil or melted vegetable shortening
- salt, if desired
- Scrub 6 to 7 medium potatoes (about 2 pounds) under cold running water and peel, if desired.
- Slice the potatoes as thinly as possible, (thin enough to see through).
- As you proceed, place the slices in a bowl of cold water to remove the starch. The water will turn white.
- Drain and refill the bowl, repeating this until the water remains clear.
- Drain and let the potatoes dry on paper towels.
- Fill a heavy skillet or saucepan halfway with vegetable oil or melted vegetable shortening and cook over medium heat until the oil crackles.
- Place the potato slices into the hot oil, a few at a time being careful not to overcrowd the pan.
- When the potatoes are brown on both sides, 4 to 6 minutes, remove from the pan with a slotted spoon or strainer (spider) and drain on paper towels. Sprinkle with salt, if desired.
- Makes about 180 chips, or enough for about 3 Cups of dip.
DO NOT TOUCH HOT OIL or THE POT or PAN UNTIL THOROUGHLY COOLED.