Homestyle Potato Chips

By sameeha

Homemade potato chips are fun and easy. Guaranteed they won't last long! A food processor with a slicing attachment is very helpful for slicing the potatoes. Experiment with the thickness; you may like them thicker or thinner. I like to use olive oil for frying, but you can use safflower, corn, or peanut oil as well as vegetable oil.
Ingredient 4 medium potatoes, peeled and sliced paper-thin

3 tablespoons salt, plus more to taste

Transfer potato slices to a large bowl of cold water as you slice them.
Drain slices and rinse under cold water. Refill the bowl with water, add 3 tablespoons salt, and put slices back in the bowl. Let potatoes soak in the salty water for at least 30 minutes.
1. Drain and rinse slices again. Pat dry.
2. Heat oil in a deep-fryer to 365 degrees F (185 degrees C).
3. Working in small batches, fry potato slices until golden. Remove with a slotted spoon and drain on paper towels. Continue until all of the slices are fried.
4. Season potato chips with additional salt if desired.
5. Editor's Note:
  We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.