Elephant Ears

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 6 potatoes (choose ones that are approximately 1 to 1 1/2 inches in diameter)
• 6 cups canola oil (or peanut oil, to fill 1/2 of a 5 quart pot)
• 2 tablespoons kosher salt (or as desired)

Recipe

• 1 if you have a food processor set your slicing blade to 1/4" this seemed to be the best slice size, or of course you could use the mandolin, slice your potatoes skins on (well scrubbed of course).
• 2 immediately submerge in a large bowl of water that contains 4 cups of ice and 2 cups of cold water. allow the potatoes to rest in the cold water for 20 minutes.
• 3 on a large towel place each potato slice on the towel and blot dry.
• 4 heat your oil to fry temp just over 320°f and under 370°f gives the best results. being careful not to over crowd the pot place 6-8 potatoes into the oil and cook to golden brown flipping as you go.
• 5 with a slotted spoon or a spider remove your chips from the oil and place on paper towels to drain any excess oils.
• 6 sprinkle with salt - or be adventurous and add anything you think you might like as a flavor.