Nowadays there’s a seemingly endless supply of addictive gourmet potato chips, but making them at home provides an opportunity to suit them exactly to your taste. If you love spicy food, add more cayenne pepper, and if you don’t have Yukon Golds, substitute Idaho or russet potatoes.
Yield: 6 servings
Peel potatoes and slice into 1/8-inch thick pieces with a mandoline. Soak in a bowl of cold water for 5 minutes, drain, and pat very dry.
Combine Old Bay, cayenne, and salt in a small bowl and mix well.
Nowadays there’s a seemingly endless supply of addictive gourmet potato chips, but making them at home provides an opportunity to suit them exactly to your taste. If you love spicy food, add more cayenne pepper, and if you don’t have Yukon Golds, substitute Idaho or russet potatoes.
Yield: 6 servings
Peel potatoes and slice into 1/8-inch thick pieces with a mandoline. Soak in a bowl of cold water for 5 minutes, drain, and pat very dry.
Combine Old Bay, cayenne, and salt in a small bowl and mix well.
Heat 2-3 inches of oil to 370˚F. Add a handful of potatoes and fry until light golden brown, about 2 minutes. Remove from fryer and immediately place on paper towels to remove excess oil. Add chips to a bowl and toss with spice mixture. Repeat process with remaining potatoes and store in an airtight container.
