The easiest homemade potato chip recipe ever.

Serves: 4

Prep Time: 20 minutes

Cook Time: 10 minutes

Ingredients:

• 1-2 large Russet potatoes, peeled

• 3 quarts (2.8L) vegetable oil for frying

• 3 ⅓ cup (800g) water, for brine

• 2 teaspoons (12g) fine sea salt, for brine

• Mayonnaise for dipping

• Salt, to taste

Method:

1. To make your brine, fill a large bowl with water and add your sea salt.  Let sit for 10-15 minutes.

2. Slice the potatoes directly into the brine on the lowest setting of a mandoline. Using your hands, toss the potato slices around in the brine to make sure they don’t stick together. Let sit for 10-15 minutes.

3. While the potatoes are brining, begin to heat canola oil in a heavy bottomed pot or dutch oven to 350°F (176°C).

4. Transfer the sliced potatoes from the brine and lay them out in a single layer onto a paper towel lined baking sheet. Using another piece of paper, pat the chips dry.

5. Working in batches, add the potatoes to the hot oil, making sure to move them constantly, this will help the chips cook more evenly.

6. Once the chips are golden brown and crispy, use a spider to remove the chips from the hot oil, giving them a moment to drain themselves of excess oil before transferring them to a large mixing bowl and seasoning with salt to taste.

7. Serve with a side of mayo or your favorite sauce for the best chip ever.