I have a confession to make. I had never made real potato chips. I usually made too-thick baked potato slices. Blech. I slice them too thick, oil them too much, and cook them at too low of a temperature. So I stopped making them.
The other day, I felt like making John some yummy snacks, and I know how much he loves good potato chips. We had potatoes, so I figured, why not?
First, I sliced the potatoes in half so I had a manageable pieces of food to handle with the mandolin.
Then, I sliced them. Really thin. In the past, I have had a problem with the mandolin. I end up hurting my hand because it is not slicing easily. This time, I checked the thickness thing and realized I had it backwards. In other words, I was making it thicker when I wanted it to be thinner. DUHHHH! So this time, it was EASY. The slices were really thin.
The next decision to be made? What to fry them in. I settled on duck fat. We had purchased it a few weeks ago and hadn't used it yet.
When the fat was all liquidey and hot, I placed the potato slices in a few at a time, making sure not to overcrowd them.
When the edges started to buckle, I flipped them carefully. I say carefully because I burned my finger on the first one. Ouch.
Eventually, they all browned up and were ready. I salted them as they were removed from the pan.
John ate them in five minutes flat. I think that would make it a success, don't you?