Ingredients:

• 5lbs. Idaho potatoes
• 1 gal vegetable oil
• 1/2 cup kosher salt

Instructions:

• Cut potatoes on a mandolin 1/16" thick.
• Soak the potatoes in cold water, changing the water every 5 minutes to rinse away the excess starch.
• After the 3rd rinse, add the kosher salt and fresh water and let sit at room temperature for 30 minutes.
• Preheat Matador with the oil set to 350°F.
• Drain the potatoes and let sit on paper towels to remove excess water.
• Add the potatoes in batches and fry for 5-6 minutes until crisp.
• Remove from the oil and drain on paper towels.

Note:

• If a flavored chip is desired, any salt or specific flavorings can be used once dried.