HEAT oil, in 4-quart saucepan or deep fryer (375º F). Scrub potatoes, remove deep eyes and blemishes from skin. Cut a slice from both ends of potatoes to start with a flat slicing surface. Slice potatoes thinly, about 1/16-inch, by hand or using a mandoline (manual slicer) or in a food processor, using a 2mm blade. Place slices into a large bowl with enough cold water to cover.
DRAIN water from potatoes. Remove excess water by processing in salad spinner and then blot with paper towels to prevent spattering while frying. Line a 4-quart bowl with paper towels.
DEEP fry potatoes in 2 to 3 batches, stirring potatoes occasionally, until light golden brown, about 3 to 5 minutes. Drain on paper towels. Sprinkle hot chips with salt to taste; toss to coat evenly. Repeat with remaining potatoes.
Serving Size (1/4 of recipe), Calories 270 (Calories from Fat 180), Total Fat 21g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 300mg, Total Carbohydrate 20g (Dietary Fiber 1g, Sugars 1g), Protein 2g; Percent Daily Value*: Vitamin A 0%, Vitamin C 10%, Calcium 2%, Iron 6%.
*Percent Daily Values are based on a 2,000 calorie diet.
Butter Flavor, Crisco Results
For those who love the taste of butter, but demand the performance of shortening.