Level
Intermediate
Yield
10 to 12 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 12 servings)
- Calories: 402
- Total Fat: 29 g
- Saturated Fat: 2 g
- Carbohydrates: 34 g
- Dietary Fiber: 4 g
- Sugar: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
- Sodium: 51 mg
Time
Total Time: 40 min
Active Time: 40 min
Ingredients
- 5 pounds Yukon gold potatoes, left unpeeled
- 2 teaspoons garlic salt
- 2 teaspoons paprika
- 2 teaspoons ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
- Vegetable oil for frying
Directions
-
Thoroughly wash the potatoes under running water. Using a mandoline or a similar thin slicer, slice the potatoes as thinly as possible. As you slice, immerse the slices in cold water and set them aside.
In a small bowl, combine the garlic salt, paprika, black pepper, cayenne pepper, and kosher salt; mix well and set aside.
-
In two heavy Dutch ovens, heat vegetable oil to 375F (use a thermometer to maintain this temperature). Spread the potato slices on a baking sheet lined with paper towels and gently blot more paper towels to ensure they are completely dry.
-
Carefully lower batches of dried potato slices into the hot oil using a spatula. Fry quickly for about 1 minutes until golden brown and crisp. Lift them out with the spatula and immediately sprinkle with the prepared spice mixture. Continue frying and seasoning the remaining slices.
Note: Use caution when frying and maintain oil temperature for even, crispy chips.
