Changes: Papitas del Yacht Club

Latest revision as of 21:36, 13 January 2011

Description

Yacht Club potato chips

Makes about 4 cups of chips

Ingredients

4 large Baking potatoes, peeled
peanut or vegetable oil for frying
salt to taste

Directions

Using a mandolin adjusted to the thinnest cutting width, slice the potatoes paper thin, and immediately place the slices in a large bowl filled with cold salted water.
In a deep fryer or a frying pan over medium-high heat, heat 2 to 3 inches of oil to 375°F, or until a slice of potato sizzles when it touches the oil.
Drain the potato slices, pat them dry with paper towels, and fry a handful at a time, turning with a slotted spoon until brown and crisp.
Do not fry too many chips at once, or the oil temperature will fall and the chips will be soggy rather than crisp.
Drain on a paper-towel-lined platter, transfer to a serving bowl, sprinkle liberally with salt, and serve hot.

@@ Line 1: / Line 1: @@
-{{Wikifiedrecipe}}
 == Description ==
+Yacht Club potato chips
+* Makes about 4 cups of chips
 == Ingredients ==
+* 4 large Baking [[potato]]es, peeled
+* [[Peanut oil|peanut]] or [[vegetable oil]] for frying
-* 4 lrg Baking [[potato]]es, peeled
-* [[Peanut]] or [[vegetable oil]] for frying
 * [[salt]] to taste
-* 1 Using a mandoline adjusted to the thinnest cutting width, slice the
 == Directions ==
+# Using a mandolin adjusted to the thinnest cutting width, slice the [[potato]]es paper thin, and immediately place the slices in a large bowl filled with cold salted [[water]].
-# [[potato]]es paper thin, and immediately place the slices in a large bowl filled with cold salted [[water]]. 2. In a deep fryer or a frying pan over medium-high heat, heat 2 to 3 inches of [[oil]] to 375 degrees, or until a slice of [[Potato]] sizzles when it touches the [[oil]]. Drain the [[Potato]] slices, pat them dry with paper towels, and fry a handful at a time, turning with a slotted spoon until brown and crisp. Do not fry too many chips at once, or the [[oil]] temperature will fall and the chips will be soggy rather than crisp. Drain on a paper-towel-lined platter, transfer to a serving bowl, sprinkle liberally with [[salt]], and serve hot.
+# In a deep fryer or a frying pan over medium-high heat, heat 2 to 3 inches of [[oil]] to 375°F, or until a slice of [[potato]] sizzles when it touches the [[oil]].
+# Drain the [[potato]] slices, pat them dry with paper towels, and fry a handful at a time, turning with a slotted spoon until brown and crisp.
-# Makes about 4 cups of chips
+# Do not fry too many chips at once, or the [[oil]] temperature will fall and the chips will be soggy rather than crisp.
+# Drain on a paper-towel-lined platter, transfer to a serving bowl, sprinkle liberally with [[salt]], and serve hot.
 [[Category:Cuban Snacks]]
-[[Category:Cuban Recipes]]
 [[Category:Potato Recipes]]