Developed by Chef Carmen I. Jones for the International Olive Oil Council.

Ingredients

• 4 to 5 russet potatoes (3-1/2 lb.)
• 2 tbsp. salt

• 1 quart olive oil
• Extra salt, if desired

Instructions

1. Scrub potatoes well, but do not peel. Remove only deep eyes or blemishes on skin. Cut away a small slice from both ends of each potato.

2. In a large bowl, combine 4 cups water and 2 tablespoons salt; stir to dissolve. Cut potatoes into 1/16 inch thick slices by hand or in a food processor using the thin slicing blade. Place potato slices in water and let stand for 5 to 10 minutes.

3. Meanwhile, heat olive oil in 10 inch skillet over medium heat to 350 to 375 degrees. Drain potatoes, rinse well in clean cold water, drain again and dry thoroughly on paper towels. Fry generous handful of potato slices until light golden brown. Remove chips with skimmer and drain on paper towels. Continue to fry remaining potato slices, one handful at a time. Taste chips before adding more salt. Makes a lot of chips; but you'll eat them all.

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• Picnic |
• Potato Side Dishes |
• Potatoes |
• Salty Snacks

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• Savory Snacks |
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