Potato Chips

Wash the potatoes thoroughly in cold water, rinsing all the mud off. Using a peeler, peel off the outer skin, this is optional. Quarter them and using a mandolin (slicer) ,slice them as thin as possible, paper thin would be perfect.

Heat up water in a pan, enough to cover all the sliced potatoes.

Bring it to one boil, just enough to blanch the potaotes and switch off.

Now using a colander drain the water and separate the blanched slices. Dry them again by placing in a paper towel before frying.

Heat oil in a fryer or wide kadai, when it reaches the right temperature, gently drop the potato slices and fry them till they become light golden. Sample a few before dropping the entire batch. High temperature turns them dark soon, low temperature makes them sink and soak up oil. As soon you drop them, the oil would vigorously bubble, after a minute, it will settle and the chips would float. This is what you need, immediately remove and drain excess oil. Repeat the process for the rest.

Thinly sliced potatoes might take about a minute to get to the crispy stage. Remove and place them in a bowl and sprinkle salt and your favorite seasoning, while they are still warm. Toss to coat all sides, cool them completely and store in air-tight box.