Potato Chips

Last week we had the "pleasure" of facing Hurricane Irene here on the East Coast. John and I were so fortunate we escaped with no damage and our power stayed on. You really can't ask for more than that, can you? Sunday when the roads were flooded and the trees were still swaying I had a huge desire for chips. You see, this whole pregnancy I've been craving chips. I never used to be into chips- I mean I would eat them but I didn't *need* chips. Now... oh man, don't get between me and those salty potatoes!

Being that we couldn't go out and get any I decided to make my own. I'd seen my friend Gina make chips a few month back so I decided to take a similar approach and make my own. There isn't a real "recipe" to these, it's more or less a technique. But I will tell you that once you get the technique down you'll never want to buy a bag of Lay's again. They are so delicious. John couldn't stop raving about them and I was tempted to hide them from him so I didn't have to share, so overall they were a winner here!

Source: Inspired by A Hungry Teacher

Ingredients:

2 russet potatoes

Vegetable oil

Kosher salt

Directions:

1- Using a mandolin slice the potatoes thin. Place the slices in a bowl of cold water and allow them to rest for at least 30 minutes.

2- Lay them out in a single layer on paper towels to dry.

3- Meanwhile, in a large sauce pot fill the bottom of the pot with oil, until it's about 1 inch deep. Add the potatoes in a thin layer. Allow them to brown and flip over. 

4- Once both sides are brown remove from the oil and place on paper towel. Season with salt. Repeat until all potatoes are cooked.