Potato Chips
Crisp potato chips from three ingredients and a pot of hot oil. The method's best idea is the water work: slicing straight into cold water and rinsing the slices three times washes off surface starch, and a salt brine seasons them through before they ever touch the oil. Frying in small batches keeps the slices from clumping, and draining them in a sieve leaves the finished chips light and dry.
Instructions
Peel the potatoes and rinse them under running water. Fill a bowl with cold water and keep it next to your cutting board.
Cut the potatoes into very thin slices with a sharp knife or a vegetable peeler, dropping each slice straight into the cold water as you go.
Drain the bowl and rinse the slices three times with fresh tap water. After the last rinse, cover the slices with cold water again.
Stir salt into the water and leave the slices to brine for a while. Then drain them well so that as little water as possible is left on them.
Heat enough vegetable oil in a pot for deep frying. Add the slices in batches, stirring from time to time, and fry until they turn crisp.
Lift the chips out with a perforated spoon and set them in a large sieve over a bowl so the extra oil drips off. Fry the remaining batches the same way.
Let the chips cool completely before serving.
Make it personal.
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