The biggest secret to making light as air potato chips is to soak the potato chips in water to wash away the excess starch. You can even soak them overnight. Usually, I’ll soak for 30 minutes. If you don’t have the time, then place all the potato slices in a big bowl of water and rub gently to wash each slice. Drain the potato slices super dry, as water + oil = flying splatter = burnt spot on arm and face.
recipe
Chips
1 large russet potato for every 2 people
oil for deep frying
salt
Using mandoline set at 1/16th inch, slice potatoes. Put all slices in a big bowl of water. Let sit for 20 minutes – 24 hours. Heat fryer to 375. Drain as much water as you can from the potato slices. Use paper towels to absorb any additional water on the surface. Place a batch of potato slices into the fryer (batch size really depends on big your fryer or pot is – just make sure that the slices do not stick to each other and all are under the oil. Fry until golden brown. Drain on a baking sheet with rack. While chips are hot, season with salt.
Dip (Sweet Smoky Paprika & Cumin Aioli)
1 cup good mayonnaise
1 tsp cumin
1 tsp smoked sweet paprika
1 large garlic cloved, minced with garlic press
1/2 tsp salt
freshly ground pepper
Combine all of the above.
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