Potato Chips

Happy Memorial Day! I hope you all are having a wonderful day that is filled with family, friends and barbeque.
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I have a major problem when it comes to potato chips. I completely lack self control and I could literally sit down and eat this entire bowl at once. I didn’t, but it was gone by the end of the day…without any help. But potatoes are a vegetable so they are healthy, right? Let’s just go with that logic, ok?
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I’m not too biased when it comes to chip flavors but I have always adored plain kettle chips. I love actually tasting the potato (and the salt of course) and that crazy crunch makes my heart skip a beat. It’s a wonder why it took me so long to make chips at home. They were super easy to whip up and tasted incredibly delicious. And just like homemade fries, there is nothing quite like homemade potato chips.
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It’s a good thing I don’t usually keep much oil in the house, otherwise I would be in big trouble.

Potato Chips

3 medium russet potatoes, washed and dried
seasoned salt
peanut oil, for frying

1. Fill a saucepan about halfway with oil and heat to 350 degrees F. While the oil is heating up, thinly slice the potatoes with a mandolin.

2. Fry the potatoes for 2-3 minutes or until golden brown and crispy. Remove from the oil into a paper towel lined bowl and promptly season them with seasoned salt.
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