INGREDIENTS:
6 or more medium lg. potatoesOil or fat for deep fryingSalt.
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 atleast one hour. Ice water is best, but you can set the whole bowl inthe 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 tryfrying 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. Thesecan be kept for some time if they are sealed into plastic bags orcontainers after they have cooled.
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