Hand-cut Potato Chips Bravas Recipe

Hand-Cut Potato Chips

1. 1

   Prepare the Potatoes

   Wash and scrub the Russet potatoes thoroughly to remove any dirt. Peel the potatoes if desired, then slice them into thin rounds (about 1/8 inch thick) using a sharp knife or mandoline for even cuts.

2. 2

   Soak the Potato Slices

   Place the sliced potatoes in a bowl of cold water for at least 30 minutes. This helps to remove excess starch and results in crispier chips. After soaking, drain the potatoes and pat them dry with a clean kitchen towel.

3. 3

   Heat the Oil

   In a large, deep pot or a deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the correct temperature; if the oil is too hot, the chips will burn, and if it's too cool, they will become greasy.

4. 4

   Fry the Potato Chips

   Carefully add a handful of potato slices to the hot oil, being careful not to overcrowd the pot. Fry them for about 3-4 minutes, or until they are golden brown and crisp. Use a slotted spoon to remove the chips and transfer them to a paper towel-lined plate to drain excess oil.

5. 5

   Season the Chips

   While the chips are still hot, sprinkle them with sea salt to taste. Toss them gently to ensure even seasoning.