Ingredients
2 lbs russet potatoes, washed with skin on
4 cups canola oil, for frying
3 tbsp sea salt
¼ tsp ground black pepper
Preparation
Start by slicing your potatoes in half. Then make them into chips using a mandoline slicer.
First, attach the rounded end of your potato to the hand pusher, then consistently slide the flat side of the potato to the mandoline blade. Do this at 1.5mm thickness setting and repeat this process until you finish the whole batch.
Transfer your sliced potatoes into a bowl of ice cold water then mix them with salt. Let the potatoes sit in salty cold water for at least 30 minutes. While waiting, heat up your oil in a kettle cooker to 400 degrees F.
Drain potatoes, rinse and pat dry, then deep fry them by batches. Cook for 3 to 5 minutes or until they are golden.
After frying, transfer your potato chips using a colander spoon and lay them on a baking tray lined with 3 layers of clean kitchen towels.
Let potato chips rest for at least 2 to 3 minutes, this will help get rid of the excess oil and give a crunchy finish.
Serve your kettle chips in a bowl, seasoned with sea salt and pepper. Enjoy!
