Potato Chips
Ingredients
Directions
Pare the long potatoes.
Slice them using a vegetable slicer into cold water.
Let them stand for two hours, changing the water once.
Remove from water and dry between towels.
Fry in deep fat, keeping them in motion with a skimmer.
Drain on brown paper and sprinkle with salt.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
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