homemade potato chips

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!