Homemade Potato Chips

Pasos

1. Scrub or peel the potatoes, then cut them into very thin, even slices using a mandoline or knife; they should be almost translucent.
2. Rinse the slices in cold water, tossing them gently, until the water is no longer milky.
3. Drain thoroughly, then spread the slices out on a clean kitchen towel and dry them one by one; they must be matte to the touch, with no visible moisture.
4. Heat the oil in a deep pot or home deep fryer; it is ready when a slice dropped in sizzles immediately without browning too quickly.
5. Fry the slices in small batches, stirring them gently so they do not stick, until they turn pale blond and pliable.
6. Drain them on a wire rack or paper towels and let them rest until they firm up slightly.
7. Return the chips to the hot oil until they are golden, light, and rustle when stirred.
8. Drain immediately, salt while they are still hot, then toss gently to distribute the seasoning.
9. Serve as soon as the chips are warm or cold, when the crunch is dry and crisp beneath your fingers.