Step 1: Gather Ingredients
2 tablespoons Olive oil
1.5-2 cups Canola oil
1/4 cup vegetable shortening
Knife or Salad shooter
Fork or Slotted Spoon(to strain potatoes)
Your choice of seasonings and a ziplock bag
Paper towels for drying
Step 2: Peel Potatoes!
Step 3: Set Up Kettle and Slice Potatoes
Slice your freshly peeled potatoes with your knife or salad shooter (I used a salad shooter).
Cut them length-wise for dipping.
Step 4: Wash and Cook
After wash, insert the slices into kettle. BE CAREFUL NOT TO BURN YOURSELF. The oil is hot!!. The potatoes will bubble and cause oil to be splattered if you drop them in too hard.
Once the potatoes are safely in the kettle, don't crowd the chip. Crowding the potatoes will lead to uneven cooking. Cook them until a light brown.
Spoon them out with a slotted spoon or a regular fork and place them on a paper towel to dry
Step 5: Season!
I prefer spicy chips so i added:
1 teaspoon cayenne pepper
1/2 teaspoon lime salt
1/2 teaspoon Lawry's season salt
Be sure to get a good even coating.