Herbed Potato Chips
Forget those store-bought chips in the shiny bag. These taste better and are better for you!
Serves: 16Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- Cold water
- Ice cubes
- 2 medium lemons, juiced
- 1 large russet potato (about 1 lb.)
- 3 cups canola oil
- 1 Tbsp. minced thyme leaves
- 1 Tbsp. salt
- Fill a bowl with cold water and add ice cubes and juice from 2 lemons, along with the lemon rinds. Peel potato and cut into thin chips using a food processor, a mandoline, or a vegetable peeler. Each chip should be almost translucent. Place chips into the water mixture as soon as they are formed.
- In large heavy pan, heat canola oil to 375°F. Working with a handful of potato chips at a time, remove from water and drain on kitchen towels, then pat dry with paper towels. Drop chips into the oil; fry for 3 to 6 minutes, turning with slotted spoon, until chips are light golden brown. Remove and place on paper towels; sprinkle hot chips with thyme and salt. Repeat with remaining chips and salt mixture.
- Cool completely, then store in airtight container up to 3 days.