I'm on a short break from weeding the flowerbeds, long neglected and pitiful. The only places clear of weeds are those spots where the hens have raked dirt into soft hollows perfect for dust bathing.
So, up to my neck in weeds, I felt the urgent need to put up a post about potato chips. That's me. Saving the world one outdated recipe at a time.
Since I can't justify spending more than a few minutes in Procrastinator's Paradise, here's a no-brainer "recipe" for potato chips.
These are so easy to make and much better than plain chips from a bag. I have yet to experiment to make Salt & Vinegar chips, but if I succeed, I'll feel like a culinary goddess.
First, find some potatoes.
Scrub them, but don't scrub off the skins.
Second, slice the potatoes as thinly as you can. I've done it in the past with a sharp knife and my very own butterfingers, but this time, I realized how dumb I was for forgetting I own something that looks similar to this. John bought a clearance slicer for me many years ago, and I don't use it as often as I should. It slices the potatoes in uniform, extremely thin slices. Consumers, go buy one today!
Okay, step number three. Fill a heavy-bottomed pot (or a fryer) with several inches of canola oil* and heat until a pinch of flour sizzles when you drop it in. If the flour doesn't sizzle, the slices will soak up oil and be soggy, so wait for the sizzle! (*It doesn't have to be canola oil, but canola oil has a high burn point and it's high in monounsaturated fats, so win-win.)
Step four. Fry potato slices in sizzling, sizzly oil until golden brown. Drain on paper towels or a wire rack, or on paper towels on a wire rack.
Step five. SALT HEAVILY. QUICKLY!!! I love salt, though, so use your judgment here.
Step six, the most important and complex of all of these complex instructions...
Eat them all before your husband comes home.
Or save five or six for him, like I did.
Insert bland snapshot here.