Recipes Using Potato Chips

Steps:

• Slice the potatoes about 1/16-inch thick with a mandolin-style vegetable slicer. Put the slices in tepid water, to cover, and soak for 30 minutes.
• Fill a tall heavy-bottomed pot, like a stockpot, about a third full with the oil. (Don't over fill the pot with oil, since it bubbles up during frying.) Set a deep frying thermometer in the pot and heat the oil, over medium heat, to 360 degrees F.
• Drain and spin the potatoes dry in a salad spinner. Spread the potatoes out on a pan and pat them dry with paper towels. When ready to fry, raise the heat to high. Working in small batches, carefully add the potatoes to the hot oil and fry until golden brown, about 2 to 2 1/2 minutes. Lift the chips from the oil with a slotted spoon and transfer to a paper-towel covered baking sheet to drain. Season with the salt. Repeat with the remaining potatoes, taking care that the oil returns to 360 degrees F. before adding each batch. Serve warm or at room temperature.

Steps:

• Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices. Place in a large bowl; add ice water and salt. Soak for 30 minutes., Drain potatoes; place on paper towels and pat dry. In a small bowl, combine the garlic powder, celery salt and pepper; set aside. , In a cast-iron or other heavy skillet, heat 1-1/2 in. oil to 375°. Fry potatoes in batches until golden brown, 3-4 minutes, stirring frequently. , Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.

Steps:

• Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat.
• Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
• Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.