Tips for Terrific Taters

We bought lots of potatoes yesterday when we made a quick stop at Villasis, Pangsinan (a farming town where vegetables are cheap and the tupig is yummy!) on our way home from Bolinao. So when I asked him this afternoon to buy me some chips (bad, bad girl), Dong decided to put those potatoes to good use; He tried this recipe for truly crispy potato chips, which his high school bud Jerome shared with us during our Bolinao trip:



THE INGREDIENTS
potatoes
salt
lots of oil
pepper

THE PROCEDURE
1. Peel potatoes. Make paper-thin potato slices using the veggie peeler.
2. Salt potato slices, and soak in iced water. Let stand for a few minutes. (Dong soaked his slices for about 5-10 minutes)
3. Put lots of oil in a deep fryer. Heat. Make sure the oil is very hot before you put in the potato slices.
4. Once the oil is very hot, put in the potato slices in batches. Fry until golden brown.
5. Take out the slices from the fryer and put in a bowl lined with paper towel.
6. Season with pepper and enjoy!

THE CHEF

THE RESULT: Truly crispy, resto-style potato chips!

Happy frying!