Make - (1 hr - 20 min work)
- Peel POTATOES and cut into very thin slices using a
Mandolin or similar slicer. They should be very even in thickness.
Place in a pot with 2 qt Water, then stir in 2 T
Vinegar. Bring to a boil and simmer for about 5 minutes.
Drain well, and set out on paper towels to dry for 20 minutes or
more. Shuffle them a few times to eliminate water between the chips.
You will notice the chips are quite firm after this step.
- In a Kadhai, Wok or other
suitable deep fry container, bring Oil up to
400°F/200°C. Fry Potatoes in batches that are not
crowded in the oil, regulating the heat so the oil doesn't rise
higher than about 360°F/180°C. When they are a light
blond color, fish them out with a
Spider, which will take much
less oil with them than other devices. Salt to taste immediately,
and let drain on paper towels.
- When all done, filter your oil through paper towels and store in
a glass jar or metal can away from heat and light so it is good for
several more batches, or you can use it for other frying jobs,
including pan frying.