 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Homemade potato chips are one of my favorite comfort foods. I especially love them when they're purple and gold, but regular russets are good too. Ingredients:
1 1/2 cups clarified butter |
1 1/2 cups canola oil |
4 potatoes (2 purple peruvian and 2 yukon gold, or 4 regular russets) |
kosher salt |
Directions:
1. Heat clarified butter and oil in a medium, deep saucepan to 300°.
2. Cut unpeeled potatoes into paper thin slices; deep-fry in batches for 4-5 minutes or until crisp and oil around chips is no longer bubbling.
3. (Moisture in potatoes causes the bubbles; once the bubbles stop, the chips will be crisp) Drain on paper towels; sprinkle with kosher salt.
|
|