Home made Crispy Potato chips

Ingredients

• 2 medium Potato　
• Oil for frying
• Salt

Directions

①Using a vegetable peeler or slicer, cut potatoes into very thin slices.
②Immediately transfer to a large bowl of water and let soak 3 minute. Drain potatoes and thoroughly pat dry.
*This process is to remove the starch.
③Heat 3cm(1.2in) deep Oil in a large saucepan or frying pan to 338 °F/170℃.
④Working in small batches (a handful at a time), fry potatoes until golden and curling at edges and oil stops bubbling, about 2 minutes.
⑤Transfer chips as fried to a paper-towel-lined plate to drain and immediately sprinkle with salt.
Potato chips are best served the same day but can be stored in an airtight container at room temperature up to 3 days.