Potato Chips
yield
servings
expiration date
ADDITIONAL PREP RECIPE
No items found.
ingredients
• Kennebec potatoes
• Fry oil
sourcing
PROCEDURE
Slice the Kennebec potatoes in 1/8 " Slices. on the big mandolin
Put in running water until the water becomes transparent. We want to make sure there is not starch on the water.
Turn the fryer to 325ºF.
Strain potatoes and fry them, moving them carefully and constantly with a spider. Potatoes are done when bubbles stop rising from them and there is nice caramelization.
Strain in the fry baskets, put in a bowl, and add salt to taste.
Keep them in a dry place so they don't get wet.
CRITICAL CONTROL POINT
Make sure potatoes are crispy! Soggy potatoes are not enjoyable.
VIDEO