Homemade Potato Chips

Instructions

1. Step one is to prep your potatoes. Scrub them well, and cut them with a Mandolin to approximately 1/8 inch thick. 
2. Place your cut potatoes in lightly salted cold water as you slice.  Let them sit in the water for 30 minutes on the counter or 2 hours in the fridge. 
3. Heat your oil to 365°F. You want the oil hot. 
4. Using a salad spinner, remove the potatoes from the water and add to the spinner. Spin as much water as you can off of them. 
5. Lay the chips on paper towel and blot dry taking as much of the moisture off of them as possible. 
6. Fry the chips in small batches. About 20 chips per batch depending on the size of your fryer. Fry them for 2-4 minutes depending on thickness and size of potato. The chips should float, be golden in color. 
7. Remove from the oil with a spider and immediately sprinkle the chips with some fresh Malden salt. Repeat this process until all chips are cooked. 
8. Serve with a chipotle dip (recipe in notes) 
9. These chips will store in an airtight container on the counter for a week, or you can place in ziplock bags and freeze for up to a month.