Potato chips - Food Guide - Brief Article

Sunset, April, 2003 by Kate Washington

1. Adjust slicer to thinnest setting (1/16 or 1/32 in.) and place over a large bowl of cold water. Using the safety guard, slice russet or Yukon Gold potatoes (peeled or scrubbed) into water. Let soak 10 minutes; rinse slices and blot completely dry with paper towels.

2. Heat 2 inches of vegetable oil in a 4- to 5-quart pan over medium-high heat to 380[degrees]. Fry potatoes in batches (do not overcrowd pan), stirring occasionally to separate and submerge slices, until crisp and golden, 1 1/2 to 2 minutes for 1/33 inch-thick slices, 3 1/2 to 4 1/2 minutes for 1/16-inch-thick slices. Using a slotted spoon, transfer to paper towels to drain. Let oil return to 380[degrees] between batches.

3. Sprinkle with salt and freshground pepper. Makes about 2 appetizer servings per 8-ounce potato.

Per serving: 69 cal., 59% (41 cal.) from fat; 2.5 g protein; (0.6 g fat 10.6 g sat.); 5.3 g carbo 12.69 fiber); 7.9mg sodium; 0 mg chol.