You will need a mandoline, such as the Japanese-style Benriner, to form the chips.
- 4 russet potatoes
- 2 1/2 quarts vegetable oil
- Coarse salt
- Peel potatoes. Using a mandoline fitted with the zigzag blade, slice potatoes 1/8 inch thick, rotating them a quarter turn after each slice to create a waffle pattern. Soak slices in cold water 1 hour. Fill a 6-quart heavy-bottomed pot with 2 1/2 quarts vegetable oil, and heat over medium-high until it reaches 365 degrees on a deep-fry thermometer. Meanwhile, drain potatoes; blot dry with paper towels. In batches, fry potato slices until golden brown, 1 to 1 1/2 minutes. Drain on paper towels. Lightly season with coarse salt. (Adjust heat between batches, if necessary, to keep oil temperature at 365 degrees.)
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