Recipe by Sue Lau
This is supposedly the way that potato chips were first made, by George Crum in Saratoga New York, around 1850. With all the types and variety of chips available today, they certainly have "come a long way baby, to get where they got to today"! nt
Top Review by ARathkamp
We discovered these chips at Montgomery Inn in Cincinnati. My spouse loves them so much that I wanted to try these at home. I made these along side of some slow cooked ribs and they were just fabulous. Thanks for posting!
- 4 large oval idaho potatoes
- black pepper
- peanut oil (for frying) or vegetable oil (for frying)
- ice water
- 118.29 ml smoky barbecue sauce (optional)
- brown paper (bags)
- paper, toweling
Directions See How It's Made
- Pare potatoes and slice thinly and evenly (a mandolin works well for this).
- Submerge potatoes in ice water and allow to sit for about 30 minutes, separating slices so the starch on each is rinsed.
- Heat oil in a large kettle or fryer to 375°F.
- Drain potatoes from the water and pat dry using paper toweling, making sure they are completely dry.
- Fry potatoes in small batches, until golden.
- Drain potatoes and place on clean brown paper, and season to your liking.
- Keep potatoes in oven on low temperature to keep warm while finishing other potatoes, if necessary.
- Serve chips with smoky barbecue sauce.