Cape Cod Potato Chips

Heat the Frying Oil

• Pour the peanut oil into a large, heavy-bottomed pot or Dutch oven to a depth of at least 2-3 inches.
• Attach a deep-fry or candy thermometer to the side of the pot. Heat the oil over medium-high heat until it reaches a steady temperature of 325°F (165°C).

Fry the Chips in Batches

• Carefully add a single layer of potato slices to the hot oil, about 1 to 1.5 cups per batch. Do not overcrowd the pot, as this will lower the oil temperature too much.
• Fry for 6-8 minutes, stirring gently and occasionally with a spider strainer or slotted spoon to prevent the chips from sticking together.
• The chips are done when they are golden brown and the vigorous bubbling in the oil has subsided significantly.

Drain and Season

• Using the spider strainer, lift the cooked chips out of the oil, allowing excess oil to drip back into the pot.
• Transfer the chips to a wire rack set over a baking sheet to drain and cool. This allows air to circulate and keeps them crispy.
• Immediately sprinkle the hot chips with fine sea salt. The heat and residual oil will help the salt adhere.

Repeat and Serve

• Ensure the oil returns to 325°F (165°C) before adding the next batch of potatoes.
• Repeat the frying and seasoning process until all potato slices are cooked.
• Allow the chips to cool for at least 5-10 minutes before serving for maximum crunch. Enjoy them fresh!