Kary's tip: These chips are especially good with Herbed Feta Dip
- Portion size 4 servings
- 2 baking potatoes
- vegetable oil for deep-frying
- sea salt
Peel potatoes, if desired. Using mandoline or sharp knife, slice crosswise as thinly as possible. Soak in cold water for 1 hour; drain and rinse. Pat dry.
Pour enough oil into deep-fryer, wok or deep saucepan to come two-thirds up side; heat to 380°F (190°C). Deep-fry potatoes in batches, poking with long-handled spoon to keep separate, until golden and crisp, 3 to 5 minutes. Using wide skimmer or slotted spoon, transfer to paper towel-lined rack. Sprinkle with salt. Serve immediately.
Serve with: Herbed Feta Dip