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Potato chips can be kept in an airtight container for up to 2 days.
- 3 large potatoes
- Peanut oil, for frying
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.
nutrition information per serving
152 calories; 9g total fat; 0mg cholesterol; 393mg sodium; 17g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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