How to Make Potato Chips

The trick to making these ridiculously easy homemade potato chips is to use Yukon gold potatoes. Don’t try it with Idaho russets or Red potatoes. The Yukon has the right balance of starch and waxiness that allow them to first soften and cook as the oil comes to a boil, and then crisp without becoming tough and leathery. Any oil will do, but I prefer rice bran or peanut oil because of the high smoke point. Bonus if you feel like adding a couple of tablespoons of bacon fat into the oil, to give the chips a subtle savoriness, but that’s not super necessary.