INGREDIENTS:
6 or more medium lg. potatoes
Oil or fat for deep frying
Salt
PREPARATION:
Wash and peel the potatoes. Slice very thin.
An old fashioned cabbage slicer can be used (careful of the fingers) -
or use a sharp knife or food processor with a thin slicing blade.
Put the slices at once into a bowl of cold water and let stand for at
least one hour. Ice water is best, but you can set the whole bowl in
the refrigerator if you wish. Dry well by shaking them in a towel.
Fry in hot oil at 390 degrees F. until a light golden brown. Don't try
frying too many at once, better to put one layer on the frying basket.
Drain on paper towels or any kind of plain crumpled absorbent paper.
If you haven't any paper, use a worn dish towel. Salt lightly. These
can be kept for some time if they are sealed into plastic bags or
containers after they have cooled.
Thanks
'Suzz'