Shanna's Cuban Potato Chips
4 lrg Baking potatoes, peeled
Peanut or vegetable oil for frying
Salt to taste
1 x Using a mandoline adjusted to the thinnest cutting width, slice the
Method :
Potatoes paper thin, and immediately place the slices in a large bowl filled
with cold salted water. 2. In a deep fryer or a frying pan over medium-high
heat, heat 2 to 3 inches of oil to 375 degrees, or until a slice of potato
sizzles when it touches the oil. Drain the potato slices, pat them dry with
paper towels, and fry a handful at a time, turning with a slotted spoon until
brown and crisp. Do not fry too many chips at once, or the oil temperature will
fall and the chips will be soggy rather than crisp. Drain on a paper-towel-lined
platter, transfer to a serving bowl, sprinkle liberally with salt, and serve hot