Fried Potato Chips

I smoked some hamburgers and brats the other night and I was thinking of something that might go well with them. My wife mentioned we have an excess of russet potatoes that needed to be cooked. So I decided to take a stab and make some homemade chips. They turned out quite tasty. So here is what I did.

5 russet potatoes, thoroughly washed with skin on.
1/2 quart vegetable oil
I used a 10 inch cast iron skillet, but anything acceptable to hold the oil
A mandolin cutter or a really sharp knife
Kosher salt

Take your potatoes and slice them on the thinnest setting on your mandolin, or take your sharp knife and cut them very thin, almost to the point you can see through them.  When sliced, put in a large bowl and cover completely with water. Place about one tablespoon of kosher salt and mix in. Let set for about 10 minutes. This can further clean the potatoes, keep them turning black too fast, and pull some of the starch out of them. 

Once soaked, place them on a try or place with a drying cloth or dry paper towels on the bottom. Pat well until the water is absorbed with more paper towels. 

Heat  your oil in your pan on medium-high heat. Let the oil get hot. Place about one-third of the potatoes in the hot oil. Let potatoes cook, moving around occasionally. In about 8 minutes, they should start to crisp up, depending on your thickness. Cook to your crispy liking.  Remove first batch from oil onto plate with paper towels on bottom. Within 30 seconds season chips with salt, pepper, and paprika to your liking. I won't tell you how much because it varies per person. I will say, however when you take up batch two and three, put less amount of your seasonings on them, or it will make the bottom ones too salty.

These were very tasty, and not difficult to make. Great with brats and hamburgers!