The Potato Chip Show

A tribute to the world's most addicting snack - and how to make your own.


4 large Idaho (Russet) potatoes, peeled

Canola or peanut oil





Using a food processor with an adjustable slicing blade (or a mandeline slicer or by hand), slice potatoes very thin.  In the largest, widest, deepest pot you can find - heat about 1 1/2" - 2" oil until is passes the sizzle test.  Very carefully, add potato slices in one layer (you'll have to do 2 - 3 batches).  Fry about 5 - 7 minutes or until lightly golden (towards the end, move them around in the pot to cook evenly).  With a slotted spoon, transfer chips to a paper towel-lined bowl and salt immediately.  When second batch is done, remove paper towels, set them on top of the first batch and add second batch to drain.  Makes a decent-sized bowlful.