Potato Chips

Serves 2

1Yukon Gold potato (about 8-9 ounces) kosher salt

Slice potatoes very thin (about 1/16 to ⅛” thick) with a very sharp knife, mandoline, or food processor. Place potato slices in a bowl submerged in ice water and reserve for 15 minutes. Fill the Cuisinart Deep Fryer with vegetable oil to the Max fill line. Preheat to 300ыF. Dry potatoes well. When oil is ready, with the basket in the up position, place potatoes in the basket in a single layer. Lower the basket and cook for about 3 minutes. Reserve the potato slices on layered paper towels. Continue to cook the remaining potato slices in the same manner. Increase the temperature to 375ыF. Using the same method as stated above, place the potato slices in the basket in the up position. Lower them into the oil and cook for about 3 to 4 minutes turning the slices once, so that the slices are dark, golden and crispy. Remove and drain on layered paper towels and sprinkle with salt. Repeat the same process for the remaining potatoes. Serve immediately. Note: It is also possible to fry thinly sliced potato chips only one time at the temperature of 375F for about 4 minutes, turning once during fry time. However, the most consistent results occur with the double fry method.