Potato Chips

Potato Chips

3 large Potatoes
Oil, for Frying
• In a large frying pan, pour Oil in, until it is about half an inch to an inch deep. Heat up the oil on a MEDIUM-HIGH heat.
• While the oil is heating, peel your potatoes and cut them into circles as thin as you can. 1/10th an inch thick.  SEE NOTES.
• When the oil is heated, slide the thin potato circles into the oil from the side of the pan.
• Let them brown on each side for a couple minutes each, don’t walk away, they brown up fast.
• Place them on a plate with paper towel, and sprinkle salt on them.
• Serve/Enjoy.

MenuDuet’s Notes: In the picture displayed;

-If you soak your potatoes slices in water the hot oil with spit really bad, be careful. To minimize spitting, slide the potato circle from the edge of the pan, so it slides into the oil. If you just drop the potato circle from the air it will spit. Be careful.

-If your slices are a bit thicker it is okay, but if you make them too thick, they will turn soggy (ish) instead of crispy.

-The thinner they are, the faster they cook, keep an eye on it at all times.

-We used tongs to flip them.

I have loved these since my own mom made them for us as kids, I remember the day (well into my teenager years) when I asked her to make them and she said I should make them myself, so heartbroken. Haha. Well I had made them since then, and I thought my own son might like to snack on some as a yummy snack, so hear they are.

Of course most people have had these before and they are usually made the same way, we didn’t credit anyone, because I don’t know who the first person  to make these were.

We love these, and so did our son, they are light, crispy, with a hint of salt, absolutely delicious and will have you and everyone else coming back for more. Best when still hot (warm).

Let us know what you think in the comments, and follow us on Facebook at ‘Menu Duet’


I took the picture displayed, with my camera.

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