Yield: Yields about 7 cups, or about 200 chips
Homemade chips are crisper, fresher, and just plain better than store-bought. They’re less greasy, and you can control the amount of salt. Because they haven’t been lingering on a shelf, they taste more like potato. Add a homemade French Onion Dip or Buttermilk Ranch Dip and you’re in potato-chip heaven.
The recipe can be doubled or tripled easily, but the chips should still be fried in small batches of about 20 at a time.
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Excellent recipe. I had never made them before but they were the PERFECT excuse to finally buy a mandolin! I have a batch of potatoes on this soak, today. this is batch #5 in as many days. I make a HUGE batch of chips, then I share with the neighbors!
These were fantastic and super easy to do. They did take a little longer to cook than the 1.5-2 minutes suggested but they'd till trounced out great!
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