Soaking the potato rounds briefly in water before frying prevents them from becoming oxidized and removes excess starch, guaranteeing perfectly crisp chips.
- Total Time:
- Yield: Makes about 9 cups
Photography: Jen Causey
Source: Martha Stewart Living, July 2013
- Vegetable oil, for frying
- 1 russet potato (about 10 ounces)
- Coarse salt
Add 1 inch oil to a deep straight-sided skillet and heat over medium-high heat until a deep-fat thermometer reaches 360 degrees.
Meanwhile, cut potato into very thin rounds with a handheld slicer or sharp knife. Immediately transfer to a large bowl of water and let soak 1 minute. Drain potatoes and thoroughly pat dry.
Working in small batches (a handful at a time), fry potatoes until golden and curling at edges and oil stops bubbling, about 2 minutes. Regulate heat to maintain oil temperature between 350 degrees and 365 degrees, and return oil to 360 degrees between batches. Transfer chips as fried to a paper-towel-lined plate to drain and immediately sprinkle with salt. Potato chips are best served the same day but can be stored in an airtight container at room temperature up to 3 days.