- 4 russet potatoes (leave unpeeled)
- 3 cups oil, grapeseed or vegetable oil recommended
- 1 tablespoon salt (Maldon or kosher salt)
- 1 teaspoon white pepper
Use a vegetable peeler to shave thin pieces of a russet potato (a mandoline or meat slicer on a very low/thin setting works too). Immediately place slices in a salted cold-water bath (mixture of 1 tablespoon salt to 2 quarts of water).
Allow potatoes to sit in salted water for 30 minutes. Combine salt and pepper in a small ramekin and evenly mix. Set aside.
Drain potatoes and rinse in cold water. Pat potatoes dry with a tea towel.
Divide potatoes into 4 batches. Bring oil to 335° in a heavy-bottom pot over medium heat. (If you don’t have a thermometer, test oil by placing a potato slice in oil. Potato should immediately begin sizzling.) Place potatoes into hot oil, 1 batch at a time. Using metal tongs, move them around so they don’t clump.
Once they begin to brown, turn them over and continue to fry until fully browned. When chips are cooked, remove from oil and cool on a plain metal surface, like a cookie sheet (not a paper towel).
Sprinkle with salt and white pepper mixture. Store in brown paper bag once fully cooled.
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