4medium Russet or purple potatoespeeled and sliced paper-thin
3tablespoonssalt
1quartoil for deep fryingpeanut, safflower, or commercial frying oil
Seasoning Blend
5tspfine salt
2 tspgarlic powder
1 1/2 tspcelery salt
1tspfinely ground black pepper
Instructions
For Seasoning Blend
Mix all seasonings together; place in a shaker and reserve
For Potato Chips
Using a mandolin , slice potatoes as thinly as possible, putting slices in a large bowl of cold water as you go to prevent them from turning brown
Stir slices in water to release starch, strain, rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again. Continue to drain and rinse until the water runs clear.
Drain as much water from the potato slices as possible before proceeding. Wet potatoes will pop in the oil and cause potential burns.
Heat oil in a deep-fryer to 350*F. Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried.
Add seasoning blend sparingly while the chips are still warm from the fryer.