Ree Drummond's Sister's Potato Chips The Pioneer Woman Food Network

Ree creates an herb and spice mixture to sprinkle over her homemade potato chips!
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Betsy's Potato Chips
RECIPE COURTESY OF REE DRUMMOND
Level: Advanced
Total: 30 min
Active: 30 min
Yield: 10 to 12 servings

Ingredients

2 pounds Yukon gold potatoes, peeled or unpeeled
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
1/2 teaspoon celery salt
1/2 teaspoon dried dill
1/2 teaspoon smoked paprika
Vegetable oil, for deep frying

Directions

Special equipment: a mandoline or other vegetable slicer; a deep-fry thermometer

Use a mandoline or other vegetable slicer to slice the potatoes as thinly as possible. As you slice them, submerge them in a bowl of cold water; set aside.

Mix the sea salt, pepper, celery salt, dill and paprika in a small bowl.

Heat 3 inches of vegetable oil in a heavy Dutch oven to 375 degrees F (use a thermometer to check the temperature throughout). Lay the potatoes on a baking sheet lined with paper towels or kitchen towels and blot them with more towels to dry completely.

Lower batches of potato slices into the oil using a spatula. They will fry very quickly, in about 1 1/2 minutes; remove with the spatula onto a baking sheet lined with paper towels when they are golden and crisp. Immediately sprinkle on the spice mix and toss. Repeat with the remaining potatoes, making sure the oil comes back to 375 degrees F between batches.

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Ree Drummond's Sister's Potato Chips | The Pioneer Woman | Food Network
https://www.youtube.com/watch?v=7QrY42khDcY