Potato Chips
Mature baking potatoes, peeled
Vegetable oil for deep frying
Salt to taste
Slice the potatoes as thinly as possible using a mandoline, vegetable peeler, or sharp knife.
Soak in cold water for 2 to 3 hours, changing the water every 30 minutes.
Drain and pat thoroughly dry with paper towels. Heat the oil to a temperature of 375F (190C) and
cook the potatoes in batches, dropping one or two slices at a time to prevent them from sticking together.
Cook until golden brown, drain on paper towels, and season with salt while still hot.