2 quarts canola oil
1 pound Yukon Gold potatoes
Salt
Directions: one line for each direction. When saved the lines will be numbered.
Using a mandoline, very thinly slice the potatoes into chips and place in a bowl of cold water.
In a deep fryer, heat the oil to 350 degrees. Line a baking sheet with paper towels.
Drain the potatoes and pat dry. Working in batches, fry the potatoes until golden and crisp on both sides, about 5 minutes. Transfer to the prepared baking sheet and season with salt. Let cool to room temperature before serving. If the chips are not eaten within 1 hour, store in an airtight container at room temperature for up to 1 day.
This recipe yields 4 to 6 servings.
Comments: These chips are a natural partner for homemade dips. Be sure to dry the potato slices well before frying. Wet potatoes may stick together and cause the oil to splatter.
Notes: Recipe from the Williams-Sonoma Kitchen
Nutrition Facts
Servings Per Recipe: 6
Amount Per Serving
Calories: 2632
Calories from Fat 97.7%
Total Fat
291g
Cholesterol
0mg
Sodium
4mg
Carbohydrate
13g
Dietary Fiber
1g
Protein
2g
Points 77
Exchanges: 58 Fat.
Rating: ()
Added On: February 29, 2008
* Williams-Sonoma at http://www.williams-sonoma.com
