A Burger to Believe In by Chris Kronner & Paolo Lucchesi
Author:Chris Kronner & Paolo Lucchesi
Language: eng
Format: epub
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2018-05-22T04:00:00+00:00
Using a mandoline, thinly slice the potatoes; the thickness is entirely up to you. If you’re going to eat the chips on their own, thinner is good; if you’re eating them with a sturdy dip, go a little thicker. Once cut, put the potatoes in a bowl and rinse under cold running water until the water is clear.
In a Dutch oven or heavy pot, heat the oil to 300°F over high heat. Working in batches, fry the potatoes, gently stirring and agitating them in the oil so they fry evenly and don’t stick to each other, until golden brown, 2 to 3 minutes. Adjust the heat as needed to maintain the oil temperature at 280°F. Using a spider skimmer or other small strainer, remove the chips from the oil and drain on paper towels. Let cool.
Season with salt as desired. Store in an airtight container. They will stay fresh for a few days.
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