Real Recipes From Real Home Cooks ®
My Homemade Potato Chips
"There's no need to set up a deep fryer to make great potato chips — the oven is just fine. Part of the charm of homemade chips is that they're a little thicker and have more of a bite than chips from a bag. And best of all, you can serve them warm! Here's an opportunity for the yin-yang thing: warm potato chip with crème fraîche, a small slice of smoked salmon, smoked trout, or a bit of caviar, and a shot of very chilled vodka. Instant celebration...."
INGREDIENTS
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2 medium Yukon Gold or Idaho potatoes, peeled and sliced into 1/8-inch slices on a mandoline or other handheld slicer
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3 tablespoons olive, canola, or peanut oil
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Salt and freshly ground pepper
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