Mother ran a boarding house for a while up in Leakesville, NC. She would cook these potato chips and they were always delicious. (Bill Pittendreigh)
- Cut potatoes into slices as thin as possible.
- Place them in cold water and let them stand for an hour before frying.
- Remove the water and place between towels to absorb as much moisture as possible.
- Get the frying pot ready with sufficient grease
- Test grease by putting in a piece of stale bread which should turn brown in 40 seconds.
- Place potatoes into a basket and lower the basket carefully into the grease.
- Lift the basket up and down until excessive bubbling stops.
- Stir potatoes while cooking.
- Let brown - about a minute and a half.
- Avoid frying very many at a time, because this cools the grease quickly.
- Drain in basket and then on paper.
- Salt at once.
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