I always serve gourmet potato chips at office meetings and when I’m entertaining at home. My grandmother served them in silver bowls, which everyone loved, and it’s a tradition that I have carried on. Come Oscar night, I’ll cook up a batch and set them out in our hammered brass Moritz Bowl. The gold pairs with our Classic Shagreen Serving Tray, which has brass hardware. Best of all, homemade potato chips are so easy to make and their savory flavor goes with just about any drink. It’s the perfect snack for cozying up on the sofa in front of the television.
Five-Step Homemade Potato Chips
1. Wash, peel and run Russet or Yukon Gold potatoes (lower in starch) over a mandolin to give thin, even slices.
2. Soak them in water for a few minutes to remove excess starch. Drain and repeat until the water stays clear.
3. Rinse the potato slices in a colander and return to the bowl for a soak in fresh water with a dash of salt for 30 minutes. Drain and pat dry.
4. Fry over medium heat in batches in a saucepan, with enough Canola or peanut oil to cover the chips. It should only take a few minutes for them to crisp up and the edges to turn golden.
5. Use a slotted spoon to transfer to a drying rack lined with a paper towel. Sprinkle with salt while still hot. I also add a pinch of seasoning, like finely chopped rosemary.
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