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.