After a day at work, I was in the mood for a snack. A dippy snack. (We had no dip, however.) We had a basket of potatoes that are a few days shy of rotting, so I put them to use. I had 2 baked potatoes already this week, and chips were today’s snack du jour.
I cut the potatoes using one side of my cheese grater. I put each slice on a bed of paper towels to absorb some of the liquid. I figured that excess water might work against me and the deep frying process.
The oil needs to be hot. Really hot. Otherwise, your chips will be more like flat, soft hash browns. After they cooked for about 3 minutes, I put them in a bowl lined in paper towels and salted them. Yum. They were gone in 4 minutes flat.