Papitas del yacht club (yacht club potato chi

Yield: 1 Servings

Measure Ingredient
4 larges Baking potatoes, peeled
\N \N Peanut or vegetable oil for frying
\N \N Salt to taste
1 each Using a mandoline adjusted to the thinnest cutting width, slice the

potatoes paper thin, and immediately place the slices in a large bowl filled with cold salted water. 2. In a deep fryer or a frying pan over medium-high heat, heat 2 to 3 inches of oil to 375 degrees, or until a slice of potato sizzles when it touches the oil. Drain the potato slices, pat them dry with paper towels, and fry a handful at a time, turning with a slotted spoon until brown and crisp. Do not fry too many chips at once, or the oil temperature will fall and the chips will be soggy rather than crisp. Drain on a paper-towel-lined platter, transfer to a serving bowl, sprinkle liberally with salt, and serve hot. Makes about 4 cups of chips Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992) PAPITAS DEL YACHT CLUB Yacht Club Potato Chips

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