Best Homemade Sea Salt and Black Pepper Potato Chips Recipe

DIRECTIONS

1. HEAT oil in 4-quart saucepan or deep fryer (375º F). Scrub potatoes, remove deep eyes and blemishes from skin. Cut a slice from both ends of potatoes to start with a flat slicing surface. Slice potatoes thinly, about ¹/₁₆-inch, by hand or using a mandoline (manual slicer) or in a food processor, using a 2mm blade. Place slices into a large bowl with enough cold water to cover. Combine sea salt and black pepper.
2. DRAIN water from potatoes. Remove excess water by processing in salad spinner and then blot with paper towels to prevent spattering while frying. Line a 4-quart bowl with paper towels.
3. DEEP fry potatoes in 2 to 3 batches, stirring potatoes occasionally, until light golden brown, about 3 to 5 minutes. Drain on paper towels. Sprinkle hot chips with some of salt and pepper mixture; toss to coat evenly. Repeat with remaining potatoes.