Herbed Potato Chips
Making your own potato chips is fun. You can sprinkle them with everything from dried herbs and spices to finely grated cheese.
- Cold water
- Ice cubes
- 2 lemons, juiced
- 1 russet potato (about 1 pound)
- 3 cups canola oil
- 1 tablespoon minced fresh dill weed
- 1 tablespoon minced thyme leaves
- 1 tablespoon salt, or to taste
Fill a bowl with cold water and add ice cubes and lemon juice, along with the lemon rinds.
Peel potato and cut into thin chips using a food processor, a mandoline, or a vegetable peeler. Each chip should be almost translucent. Place chips into the water mixture as soon as they are formed.
In large heavy pan, heat canola oil to 375°F. Working with a handful of potato chips at a time, remove from water and drain on kitchen towels, then pat dry with paper towels.
Drop chips into the oil; fry for 3 to 6 minutes, turning with slotted spoon, until chips are light golden brown. Remove and place on paper towels; sprinkle hot chips with a mixture of the herbs and salt. Repeat with remaining chips and salt mixture.
Cool completely, then store in airtight container up to 3 days.