using a utensil you almost ALWAYS use in potato preparation!!!
sorry about the quality of the photos...my camera fell off a bench during another 'ible and i have to use my sisters camera
(thanks to my sister, CrazyBassFisherwoman, who helped with the photos!)
Step 1: You will Need
vegetable or canola oil (for deep frying)
seasoning of your choice
you will also need
a vegetable peeler
a serving dish lined with napkins
Step 2: A mountain of chips...from one potato!
i've heard if you scrub the skin before peeling you can also fry the skin peelings but I've never tried it myself
rinse potatoes to remove any dirt or loose skin peelings
over a clean surface, take your peeler and slowly peel thin strips off
wider, shorter strips will fry better then long thin ones
eventually the potato will get to small to peel anymore, just throw it away (or cut it up with a knife and fry it if your worried about wasting it)
Step 3: Very important step!
thoroughly rinse potatoes under running water, mix with a fork or clean hands until the water runs clear and the potatoes lose their "slimy" feeling.
this step removes the starch, with the starch left on the potatoes, they will not fry properly and the oil will go cloudy
drain any remaining water