Hanukkah Potato Chips
Photography: Lucas Allen
Source: Martha Stewart Living, December 2007
For a shapely twist on potato latkes, make potato chips in the forms of stars, dreidels, and other designs.
Use a mandoline to thinly slice peeled potatoes lengthwise.
Soak slices in cold water to prevent discoloration.
Pat dry with paper towels; use cookie cutters to cut shapes.
Heat vegetable oil in a pot to about 360 degrees. Working in small batches, deep-fry chips until golden brown, about 3 to 4 minutes.
Drain chips on paper towels, sprinkle with salt, and serve immediately.