Super Crunchy Homemade Kettle Chips
Serving Size / Yield
- 5 large potatoes (preferably Yukon gold ones)
- 1 bowl ice water
- 4 cups peanut oil
- sea salt and fresh ground pepper
Peel and wash the potatoes in cold running water. Then with the help of a vegetable slicer or peeler, slice them into thin chips. Soak the chips in a bowl of ice water to remove the excess starch and to prevent the potatoes from turning brown. Add the oil in a large wok or pan and deep fry the potato chips. Once they are done, scoop them out of the oil and add salt and pepper (optional) immediately while tossing the chips lightly. If you want extra-cruncny chips, you may fry briefly again.