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Potato Chips

Source: Outdoor Entertaining
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Rating: 4   Reviews: 11 See Reviews
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Active Time:  15 Minutes
Total Time:  35 Minutes
  Serves 6
Potato chips can be kept in an airtight container for up to 2 days.
3 large potatoes
Peanut oil, for frying
Potato Chips Recipe at
Peel potatoes and slice very thinly using a sharp knife. Place in a bowl of cold water for 20 minutes.

Fill pan to one-third full with oil and heat to 375 degrees.

Drain potatoes and pat until dry. Deep fry in batches in a single layer for 1-2 minutes. Remove to drain; sprinkle with salt and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Serves 6
Calories: 152
Sodium: 393mg
Fiber: 1g
Carbohydrates, Total: 17g
Protein: 2g
% Cal. from Fat: 53%
Fat. Total: 9g
Spotlight Recipe Review See all 11 reviews »

Rating: 4
by: JAMES L TRAVIS Reviewed: 06/23/2012
Potato Chips Need to be blanched before frying
I suspect that you will be disappointed with this recipe. Any kind of home made potato chips, or french fries for that matter, need to be blanched first by placing the sliced potatoes in boiling water for two minutes, patted dry, and then allowed to cool. The other problem is the attempt to slice with a knife. Strongly recommend the use of a meat slicer, or a food processor slicer to get relatively uniform slices. The lack of uniformity will lead to overcooked and soggy chips in the same batch.
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