Perfect Potato Chips

Name: Perfect Potato Chips
Ingredients: 2 grams Salt; Water; Potato

Serves 1

Serves 1

Directions

1Prepare a 2% salt brine by adding 2 grams of salt for every 100 grams of water needed to cover the chips.
2Bring the salt brine up to a boil or a simmer.
3Slice the potato thinly using a mandolin, just thin enough to see through but thick enough to stand up.
4Keep the sliced potatoes in cold water to prevent oxidation and wash off excess starch.
5Pour the simmering brine over the sliced potatoes and let it sit for 3 minutes.
6After 3 minutes, lay out the brined chips onto a paper towel on a wire rack to dry, patting out any excess moisture.
7Add the dried potatoes to a fryer with oil heated around 325 to 375°F (163-190°C).
8Move the chips around to prevent them from sticking together.
9Cook until the chips are golden brown.
10Once cooked, remove the chips from the oil and let them cool on a wire rack.
11Add any additional flavoring or seasoning you like, or enjoy them as is.

Mandolin slicerScalePotFrying panPaper towelWire rackChopsticksMesh skimmerBowl

Serves 1

Serves 1

1Prepare a 2% salt brine by adding 2 grams of salt for every 100 grams of water needed to cover the chips.
2Bring the salt brine up to a boil or a simmer.
3Slice the potato thinly using a mandolin, just thin enough to see through but thick enough to stand up.
4Keep the sliced potatoes in cold water to prevent oxidation and wash off excess starch.
5Pour the simmering brine over the sliced potatoes and let it sit for 3 minutes.
6After 3 minutes, lay out the brined chips onto a paper towel on a wire rack to dry, patting out any excess moisture.
7Add the dried potatoes to a fryer with oil heated around 325 to 375°F (163-190°C).
8Move the chips around to prevent them from sticking together.
9Cook until the chips are golden brown.
10Once cooked, remove the chips from the oil and let them cool on a wire rack.
11Add any additional flavoring or seasoning you like, or enjoy them as is.