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These chips are a natural partner for homemade dips. For some delicious recipes, click on the links at left. Be sure to dry the potato slices well before frying. Wet potatoes may stick together and cause the oil to splatter.

Ingredients:

  • 2 quarts canola oil
  • 1 lb. Yukon Gold potatoes, peeled
  • Salt, to taste

Directions:

Using a mandoline, very thinly slice the potatoes into chips and place in a bowl of cold water.

In a deep fryer, heat the oil to 350°F. Line a baking sheet with paper towels.

Drain the potatoes and pat dry. Working in batches, fry the potatoes until golden and crisp on both sides, about 5 minutes. Transfer to the prepared baking sheet and season with salt. Let cool to room temperature before serving.

If the chips are not eaten within 1 hour, store in an airtight container at room temperature for up to 1 day. Serves 4 to 6.
Williams-Sonoma Kitchen.