Saratoga Chips

• 4 Idaho potatoes
• 1 quart vegetable oil
• Salt

Wash the potatoes under cold running water.

Peel off the skin and discard it.

Thinly slice the potatoes ⅛-inch thick.

Place the slices in a bowl of ice water and set aside for 30 minutes.

Drain and dry thoroughly with paper towels.

Pour the oil into a deep fryer. Heat the oil to 360°.

Place about 1 cup of the potatoes into the oil and stir lightly