Sunday, February 20, 2011

Potato Chips

Potato Chips
Serves 2
OBJ: TCW will be able to fry up some extra potato slices she made for her au gratin for a quick appetizer

20 -30 ¼ to 1/8 inch slices of baking potatoes
½ Cup canola oil
S & P (salt and pepper)

1.      Lay out your potato slices on paper towel to absorb some moisture. Blot the top of potatoes as well
2.      Heat oil on high flame in a large sauté pan so that it comes ¼ to ½ way up sides
3.      Heat oil until ready- breadcrumbs dropped in will bubble or wooden spoon end  will bubble when immersed
4.      Place potato slices in oil in one layer (don’t over crowd the pan!),  then using tongs flip potatoes after about 2- 3 or until browned. Brown on other side
5.      Remove “chips” to paper towel lined plate and sprinkle with S & P, repeat with additional potatoes
6.      Serve with ketchup if you want or just enjoy as is!

*** I used my mandolin slicer for this; I don’t think there is any other way you could get the potato slices as thin without. So use one and be careful! Also, you can definitely double, triple, or quadruple this recipe for guests. Even jazz it up with shredded cheddar on top once they come out of oil and serve with salsa or just some freshly grated parmesan cheeseJ**


  1. very good use of extra potatoe slices..... nothing wasted and they look soooo good :)

  2. I'm going to make these tomorrow as long as we have power haha!