Ingredients
- 8 potatoes (approx. 2 potatoes per serving)
- 2-3 dl neutral oil (such as canola oil)
- Seasonings to taste (salt and pepper)
Instructions
Cut the desired amount of thin potato slices. To achieve an even and good result in the shortest time possible, I recommend using a mandoline.
Rinse the potato slices in cold water two to three times to remove the starch. Then place the slices in a pot and bring the water to a boil. Let it boil for 5 minutes.
Pour out the potato slices onto a kitchen towel and pat the slices dry with paper towels.
Pour 2-3 dl of oil into a pot. Make sure there is no water in the pot—it should be completely dry (due to the risk of oil splattering). Turn the heat to high and reduce the temperature slightly once it gets really hot. The oil should maintain 180 degrees Celsius.
Add the potato slices to the pot in several batches, not too many at a time. Fry until they start to turn brown.
Remove the potato slices from the pot as they finish frying and place them in a strainer so some of the oil can drain off. Transfer to a basket lined with paper towels at the bottom and repeat the process until all the potato slices are fried.
Season with your favorite chip seasonings. Enjoy!
Notes
Use table salt rather than coarser salt like Maldon, as it's easier to spread evenly on the chips.
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