Michigan 
Potato chips—thin-sliced potatoes fried in oil until crisp—are one of the world’s great snack foods. Potatoes were brought to Europe in the 17th century by explorers and returning US colonists, permanently changing European cuisine. Ireland and Scotland in particular embrace the potato, as well as other countries in the United Kingdom. Immigrant settlers from these countries bring their traditional favorites to the US. This recipe turns out crisps reminiscent of Scotland’s most popular brand, Mackie’s. Add additional seasoning to the crisps to customize the flavor.
Recipe Servings: 2
Prep Time
10 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
12 minutes
Total Time
52 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 russet potato
- 1 cup sunflower oil
- Salt, to taste
Directions
- Preheat oven to 450°F.
- Wash and peel the potato and slice into thin rounds.
- Place the slices in a bowl of cold salted water and soak 30 minutes.
- Dry slices on a paper towel.
- In a large pan, heat 2 inches of sunflower oil over medium heat, bringing temperature of oil to about 350°F.
- Add the potatoes, working in batches if needed to avoid crowding, and briefly fry for 1–2 minutes, until just starting to brown.
- Remove slices with slotted spoon and place on a baking tray lined with parchment, avoiding crowding.
- Sprinkle with salt to taste.
- Crisp in the oven for 5–10 minutes, until browned as desired.
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