Salt & Pepper Dirty Potato Chips

"The new rage, the store can't even keep them in stock. I am not a potato chip fan, but these are great. I make these in an iron pan like my grandpa used to, but a fryer, or whatever you use should work just as well if you make the appropriate adjustments. The seasonings you can, as always, adjust to get just the taste you want (or crave)."
 
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Ready In:
30mins
Ingredients:
7
Serves:
8-10
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ingredients

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directions

  • Wash potatoes making sure skin is free of dirt. If you prefer "clean" chips, peel the potatoes.
  • Mix together all spices in a small dish and set aside.
  • Slice on a mandolin and drop into cold, salted water. You can try to slice by hand, but it's very difficult to get them thin enough.
  • In deep iron skillet pour oil about 1 1/2 " deep and heat to 365°F As oil is heating pour water off potatoes and gently pat dry.
  • Drop slices 1 at a time into hot oil until a single layer is cooking (about 15-20 slices depending on your pan). Let cook until golden brown. Remove into paper bag to soak up excess oil.
  • When potatoes are all done, sprinkle spiced salt mix to taste over chips and shake bag to evenly coat. Add a little at a time, you can always add more, but it's darn difficult to pick off those grains of salt if there are to many.

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Reviews

  1. These were so simple to make and my family loved them!
     
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