Elephant Ears

Recipe by Ravenseyes
READY IN: 10mins


  • 6
    potatoes (choose ones that are approximately 1 to 1 1/2 inches in diameter)
  • 6
    cups canola oil (or peanut oil, to fill 1/2 of a 5 quart pot)
  • 2
    tablespoons kosher salt (or as desired)


  • If you have a food processor set your slicing blade to 1/4" this seemed to be the best slice size, or of course you could use the mandolin, slice your potatoes skins on (well scrubbed of course).
  • Immediately submerge in a large bowl of water that contains 4 cups of ice and 2 cups of cold water. Allow the potatoes to rest in the cold water for 20 minutes.
  • On a large towel place each potato slice on the towel and blot dry.
  • Heat your oil to fry temp just over 320°F and under 370°F gives the best results. Being careful not to over crowd the pot place 6-8 potatoes into the oil and cook to golden brown flipping as you go.
  • With a slotted spoon or a spider remove your chips from the oil and place on paper towels to drain any excess oils.
  • Sprinkle with salt - or be adventurous and add anything you think you might like as a flavor.