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Ingredients
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Thick Cut Potato Chips
Method
Thick Cut Potato Chips
- 1
Preparation
Wash and scrub the russet potatoes thoroughly. Slice them into thick rounds, about 1/4 inch thick.
- 2
Soaking
Soak the potato slices in cold water for at least 30 minutes to remove excess starch. Drain and pat dry with paper towels.
- 3
Heating the Oil
In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Frying the Chips
Carefully add the potato slices in batches to the hot oil. Fry until golden brown and crispy, about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- 5
Seasoning
While the chips are still hot, season with salt and black pepper to taste.