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Potato Crisps
6
helpings- Difficulty
Easy
- Ready in
5 min
Published 1861
Ingredients
6 - deep fat
- salt
Method
Scrub and rinse the potatoes but do not peel unless the skins are very tough and blemished. Slice very thinly with a sharp knife or on a potato slicer bought for the purpose. Drop them into cold water as they are cut. Drain and rinse and dry well between the folds of a clean cloth. Sprinkle gradually into hot deep fat, at 320° F, and fry till golden and crisp. Remove from the fat as they brown
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