New This Month

Easy Waffle Chips

For the frying, the flavor of regular olive oil, which is also cheaper, is preferable to that of extra-virgin. Make these to serve with our Mushroom-and-Bacon Dip.

  • Prep:
  • Total Time:
  • Yield: Makes 8 cups

Photography: Bryan Gardner

Ingredients

  • 2 russet potatoes, scrubbed
  • Olive oil and kosher salt

Directions

  1. Using a mandoline fitted with the zigzag blade, firmly and evenly slice potatoes 1/8 inch thick, rotating a quarter-turn after each slice to create a waffle pattern. Soak slices in cold water overnight.

  2. Fill a heavy-bottomed pot with 2 inches oil. Heat over medium-high until a deep-fry thermometer reads 340 degrees. Meanwhile, drain potatoes; dry well with paper towels.

  3. Fry potatoes in batches, turning occasionally, until golden brown and bubbles subside, about 3 minutes a batch. (Adjust heat between batches to keep oil temperature between 325 degrees and 340 degrees.) Drain on paper towels. While still warm, season with salt.

Cook's Notes

You will need a mandoline, such as the Japanese-style Benriner, to form the chips.

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