Homemade Potato Chips!

Hooray for homemade junkfood! If you've read Food Rules, you've heard the rule "Eat all the junk food you want, as long as you make it yourself." So, here's my recipe for delicious homemade potato chips. This time, I used purple majestic potatoes but I often use yukon gold or red potatoes. I prefer these smaller varieties over big russet potatoes.

For 2 large servings, you'll need:

• 4-6 potatoes, depending upon the size 
• 1 c vegetable, peanut, or canola oil. If the oil is used, even better.
• seasonings of your choice
• Seasoning blends for grilling actually work great (I used garlic herb tonight)
• You can make a simple BBQ chip by combining the following, in roughly equal parts:
• chili powder
• cayenne pepper
• cumin
• paprika
• raw sugar
• salt
• just plan salt + vinegar is always good

The steps:

1. At least an hour before you want to start frying, begin prepping the potatoes. I would suggest around 3-4 hours in advance.
2. Wash thoroughly but do not peel your potatoes then slice them using the slicing attachment on your food processor
3. Place potato slices in a large mixing bowl and cover with water, ice, and a couple dashes of salt. Let soak until you are ready to fry. If you have room in your fridge, place the bowl in there.
4. When you are ready to fry (about 15min before you want to eat), pour oil into a saucepan and heat over med-high. You can test that the oil is hot enough by flicking a bit of water into the oil. The water should sizzle and then make a sort of clanging popping sound when the oil is hot enough.
5. While the oil is heating, drain the potatoes using a colander.
6. Now you're ready for frying. Using your slotted spoon or skimmer (my favorite), carefully scoop a spoonful of potatoes into the oil. I usually fry 2 scoops at a time. The oil may bubble up on you when you first add the potatoes, but that's okay. Have a lid on hand in case things get out of hand. 
7. Stir the potato slices occasionally to avoid clumping.
8. Cook longer than you think you need to. I would estimate 5-7 minutes. You want the chips to bubble and get a little brown.
9. When chips are cooked, carefully scoop them out and place them on a platter that you've lined with paper towel. With each batch, lay out new paper towel for draining so as to avoid making the chips on the bottom soggy.
10. Once you've removed the chips, season them while they are still hot. Once they've cooled, you'll want to taste a couple chips from the first batch to be sure you have the seasoning right.
11. Let cool and enjoy!