Potato Chips - olive oil

Method

• Preheat the olive oil over medium-high heat in a 4-quart cast iron Dutch oven.
• A deep-fry thermometer clipped to the Dutch oven should reach 300 degrees F.
• While the oil heats, line a large mixing bowl with paper towels.
• On a mandoline or with a sharp knife, cut 8 to 10 slices of the potato, widthwise, to about the thickness of a dime.
• Carefully add the slices 1 at a time to the hot oil.
• Using a spider, constantly move the slices in the hot oil for 3 to 4 minutes or until golden brown and crisp.
• Remove the chips with the spider, allowing some of the excess oil to drain off.
• Move the finished chips to the lined bowl and shake to remove additional oil.
• Adjust the heat as necessary to maintain 300 degrees F and continue slicing and frying the potatoes in small batches.
• When the final batch has finished frying, sprinkle the chips with kosher salt, to taste, and shake the bowl to evenly distribute the salt.
• Remove the paper towels and serve.