The Best Potato Chips You'll Ever Have

Here's a bonus best recipe for today for anyone who loves potato chips (and who doesn't?). Nikole from Herriott Grace has discovered the best recipe for a homemade version—crispy, salty and perfect alongside any sandwich. And how great would they be at a dinner party? Here's the recipe...

The Best Potato Chips You'll Ever Have
By Nikole from Herriott Grace

One of my fondest food memories is making french fries in an old-school deep fryer with my mom. These are a take on those—more potato chip than french fry but equally delicious. We had them last with roast beef sandwiches, but I think they're perfect with a glass of beer as well! Note: The recipe below is by Gourmet Magazine; I just substitute fingerling potatoes and keep the skins on the potatoes, since I think they're better that way.

Recipe: Homemade Potato Chips
By Gourmet Magazine

You'll need:
2 pounds fingerling potatoes
4 cups canola oil for deep-frying

Put the potatoes in a bowl of cold water to cover. Pat one potato dry. Using a mandoline, cut potato into paper-thin slices, and let the slices stand 5 minutes in another bowl of cold water. Drain potato slices and spread without overlapping on a triple layer of paper towels. Blot slices completely dry with another triple layer of paper towels.

In a 3-quart saucepan, heat oil until a deep-fat thermometer registers 380°F. Working in batches of 8 to 10 slices, fry potatoes, turning once or twice, until golden, 1 1/2 to 2 minutes, making sure oil returns to 380°F before adding next batch. Transfer chips as fried with a large slotted spoon to paper towels to drain and sprinkle with salt. Continue to pat dry, cut, dry and fry remaining potatoes in same manner. Potato chips may be made 2 days ahead and kept in an airtight container.

Delicious! Thanks, Nikole (and Gourmet!).

P.S. More best recipes, including avocado toast and hummus...

(Photo by Michael Graydon, styled by Nikole Herriott. Thanks to Shoko for helping with this series)