Crispy Potato Chips: Golden Crunch in 70 Minutes

Instructions:

1. Scrub the Russet potatoes clean and slice them into 1/16th-inch rounds using a mandoline slicer to ensure uniform thickness.
2. Immediately submerge the potato slices in a large bowl of ice-cold water. Agitate them by hand to release surface starch.
3. Drain the cloudy water and repeat the rinsing process until the water remains clear. <small>Note: This prevents the chips from sticking together in the fryer.</small>
4. Let the slices soak in the final clear cold water bath for 30 minutes. until the slices feel rigid and slightly translucent.
5. Drain the potatoes and lay them out on clean kitchen towels. Pat them completely dry. <small>Note: Water in the oil causes dangerous splattering and prevents the Maillard reaction.</small>
6. Heat 2 quarts of peanut oil in a heavy bottomed Dutch oven until it reaches a stable 350°F (177°C).
7. Working in small batches to maintain oil temperature, fry the slices. until they are golden brown and the bubbling subsides (approx. 3-5 minutes per batch).
8. Use a slotted spoon to transfer chips to a wire cooling rack set over a baking sheet.
9. Season immediately with 1.5 tsp fine sea salt while the chips are still hot.