These are a lovely treat at anytime.They don’t always have to be served with salt. For a variation, mix two tsp’s chili powder with two tsp’s salt and sprinkle on the crisps as they cool.
- 4 Large potatoes
- 4 Pints light vegetable oil(such as canola)
- salt to taste
- Peel and slice the potatoes. The best way to do this is with a mandolin or the slicing blade on a food processor.
- Place 2in of oil in the fryer. Heat the oil to 170*c/340*F and watch the temperature throughout the cooking time.
- Carefully add the potato slices, a few at a time, to the hot oil. Remove when golden and drain on brown paper bags or paper towels. Sprinkle with salt. Serve Hot or warm.