A homestyle favorite for children and adults alike, thinly sliced potatoes fried to a light crisp in canola oil the good old fashioned way.
Ingredients
2 to 3 medium potatoes washed but not peeled
canola oil
sea salt
Directions
Slice your potatoes into very thin discs. Place the slices in a small bowl of ice water for 1 hour.
Heat the canola in a deep sauce pan. Add the chips a few at a time (just enough to make a single layer)
Cook until dark brown in the center turning occasionally.
Remove from pan with a slotted spoon, sprinkle lightly with sea salt and allow to dry on paper towels.
Serve warm with desired sauces. Great on the side of kielbasa with sauteed onions and peppers.
