*be patient with heating the oil to the right temperature, to get a crunchy rather than soggy potato chip the heat of the oil is key. All science provided by cookillustrated.com
**you will need a thermometer to keep an eye on the temperature, I use a sugar thermometer.
***you will need a mandoline to get nice even slices, the blade on the food processor cuts the potatoes a bit too thin.
- 2 litres vegetable oil
- 500g potatoes, unpeeled
Line a roasting tin with a line with a double layer of paper towels.
Heat oil in a large heavy-bottomed pot to 190℃ (375℉).
While oil heats, slice potatoes crosswise on the mandoline.
Carefully add all potatoes to the heated oil, 1 small handful at a time, separating slices as much as possible (oil will bubble vigorously). Cook, stirring constantly until the bubbling has calmed (it will not completely stop).
Continue to cook, stirring frequently, flipping potatoes frequently, until all bubbling ceases and chips are crisp and lightly browned, this whole process should take between 15-18 minutes, During the final minutes of cooking oil temperature will reach between 137-148℃ (280-300℉). Using spider skimmer or slotted spoon, transfer crisps to prepared rack. Sprinkle with salt. Serve. (Crisps can be stored in an airtight bag or container at room temperature for up to 5 days.)