Heading to a barbecue this weekend? Why not dazzle the others with a batch of your homemade potato chips. According to chef Justin Everett of Murray Circle at Cavallo Point in Sausalito, it’s easy! Here’s his recipe.
Fresh Kennebec Chips
3 quarts of peanut or vegetable oil
5 each kennebec or yukon gold potatoes salt
1 place oil in a large pot and turn on medium heat. heat to 350°f. 2 clean the skin of the potatoes with warm water and a brush. slice the potatoes width- wise very thin with a sharp knife or a mandolin into warm water. 3 once all the potatoes are sliced, they can be removed from the water and placed on a sheet tray lined with paper towels. set up another sheet tray lined with paper towels; this is for the potato chips to land after they come out of the oil. 4 once everything is set and the oil is at 350°f, test out one chip by placing it in the oil. The oil should bubble gently and the chip should float to the top. 5 Gently fry the chips 8 or 9 at a time until golden brown. 6 remove the chips from the oil and place on the clean paper towels; salt to taste.
Let us know if you make ‘em… now we just need the ultimate dip recipe