- 4 baking potatoes (1 1/2 lbs.) — sliced paper thin
- 3 quarts olive oil
- Coarse sea salt
- Soak potato slices in 3 quarts cold water for 1 hour, changing the water every 20 minutes. Or rinse potato slices under cold running water until the water runs clear, about 15 minutes. Drain and dry potato slices on paper towels.
- Heat oil in a Dutch oven or electric deep fryer to 350°F. Working in batches to avoid overcrowding, fry potato slices until golden brown, about 1 minute. Drain potato chips on paper towels, sprinkle them with salt to taste, and serve.NOTES : Paper-thin slices of potato deep-fried in olive oil.
To make these chips, the potatoes must be sliced paper thin with a vegetable peeler or a mandolin if you have one. To assure that the potatoes cook through without burning, they must be fried at 350°F instead of 365°F, the temperature at which most foods are fried.