| If you are tired of paying high prices for store | | | | oil is hot and has reached the desired temperature, |
| bought potato chips and would like to start making | | | | place a handful of slices into the frying basket and |
| your own at home, I think you will enjoy trying out | | | | drop down into the oil. Deep fry your slices until they |
| this easy recipe. | | | | are crisp and lightly browned. This process usually |
| Along with the listed ingredients, you will need a deep | | | | takes 2-4 minutes. Remove basket from hot oil and |
| fryer with a deep frying basket, 6 paper towels, a | | | | let it drain over the deep fryer for 2-3 minutes. Line a |
| large bowl, a large plate and finally, an airtight plastic | | | | large plate or platter with 3 thick paper towels. Pour |
| storage container. | | | | the chips onto the plate and use a separate paper |
| Classic Homemade Potato Chips Recipe | | | | towel to blot off any excess oil. Season with salt if |
| 4-6 white potatoeswatervegetable oil (for deep | | | | desired. |
| frying)salt | | | | Optional: If you like your potato chips seasoned with |
| Wash and scrub the skins of your potatoes using a | | | | Old Bay, place some Old Bay Spice in an old salt |
| vegetable brush to loosen any debris. Remove skins | | | | shaker. Shake the desired amount on the chips. Wait |
| from potatoes using a paring knife or vegetable | | | | 1 minute, flip the chips over and season the other |
| peeler. Using a paring knife, cut thin round or oval | | | | side. |
| slices. Cut out and remove any bad spots. Fill a large | | | | Storage: Once the chips have cooled, place them in |
| bowl with cold tap water and soak your slices in the | | | | an airtight plastic container. If you own a plastic |
| water for 30 minutes. Remove slices from water and | | | | cookie canister, this will work well for storing them. If |
| pat dry with paper towels. Turn your deep fryer on | | | | properly stored, they should last several weeks. |
| and set the temperature at 350 degrees. When the | | | | |