Homemade Potato Chips Recipe

“so simple and so Chef of you! don’t be afraid to get a big ole thing of canola oil mandolin a tater of your choice, quick soak (soak in vinegar for a salt n vinegar crisp), then dry the slices very well for the best crisp & less water > less popping oil use a deep set pot to prevent any splash-age fry in batches til golden brown and toss with sea salt while hot they keep very well & taste awesome! fun to experiment with different thicknesses and flavors!”