Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Potato Chips

Share

Lobo
Moderator
Moderator

Posts : 20779
Thanked : 975
Join date : 2013-01-12

Potato Chips

Post by Lobo on Tue 19 Jan 2016, 12:35 am


Potato Chips

Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4 to 6
Be sure to dry the potato slices well before frying. Wet potatoes may stick together and cause the oil to splatter.



  • Printer Friendly Version






  • 463

Ingredients:


  • 2 quarts canola oil
  • 1 lb. Yukon Gold potatoes, peeled
  • Salt, to taste

Related Recipes


  • Green Goddess Dip >
  • French Onion Dip >
  • Blue Cheese Dip >
  • Roasted Garlic & Herb Dip >

Directions:

Using a mandoline, very thinly slice the potatoes into chips and place in a bowl of cold water.

In a deep fryer, heat the oil to 350°F. Line a baking sheet with paper towels.

Drain the potatoes and pat dry. Working in batches, fry the potatoes until golden and crisp on both sides, about 5 minutes. Transfer to the prepared baking sheet and season with salt. Let cool to room temperature before serving.

If the chips are not eaten within 1 hour, store in an airtight container at room temperature for up to 1 day. Serves 4 to 6.
Williams-Sonoma Kitchen.

    Current date/time is Tue 21 Feb 2017, 5:37 pm