It was our first time frying our own chips so we thought we'd share what we learned...
1. Cutting the potato into the thinnest slices you can will give you the crispiest chips.
2. Try to keep all the slices the same thickness so they all cook evenly.
3. You don't need to use a huge amount of oil, we had a little less than an inch in our pot.
4. Heat the oil to at least 350 F so the chips cook quickly without absorbing a ton of grease.
5. Cook the chips in batches a little at a time.
6. Let the chips get really dark brown, almost to where you think they are burning, before removing them from the oil.
7. When you put the chips on paper towels to drain salt them right away.
8. We grated a little Parmesan cheese on the chips while they were still hot so it melted right on to them but you could add any seasoning.
9. Be careful, the oil is hot. (That's Matt's tip)
These were such a treat still a slightly warm from cooking. Sure the house smells of frying but it was so worth it.
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