May 24, 2012

Homemade Parmesan Potato Chips

Homemade potato chips. With freshly grated parmesan and a sprinkle of sea salt. What else can I say?

A very sharp knife or one of these.
4 Qt sauce pan or dutch oven.
Heat proof slotted spoon or spider strainer.
Candy thermometer or instant read thermometer.

One russet potato
Any kind of frying (not olive) oil
Grated parmesan cheese to taste
Salt to taste (I like sea salt on these but kosher or table salt are fine too)
You can also use pepper, fresh herbs, or anything else you think might be good

Heat about two to three inches of oil to about 375 degrees.
While you are heating the oil, slice the potato into thin, uniform slices.
Pat the potato slices dry.
Fry about half of the potato slices in the oil until they are golden brown. Remove them from the oil and drain them on paper towels. Immediately sprinkle them with the cheese and salt so they will stick to the potatoes.
Make sure the oil has returned to 375 degrees and repeat with the second half of the potato slices.


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