INGREDIENTS

INSTRUCTIONS

Scrub 6 to 7 medium potatoes (about 2 pounds) under cold running water and
peel, if desired.  Slice the potatoes as thinly as possible, (thin enough
to see through). As you proceed, place the slices in a bowl of cold water
to remove the starch.  The water will turn white. Drain and refill the
bowl, repeating this until the water remains clear. Drain and let the
potatoes dry.
Fill a heavy skillet or saucepan halfway with vegetable oil or melted
vegetable shortening and cook over medium heat until the oil crackles.
Place the potato slice into the hot oil, a few at a time being careful not
to overcrowd the pan.  When the potatoes are brown on both sides, 4 to 6
minutes, remove from the pan and drain on paper towels. Sprinkle with salt,
if desired.
Makes about 180 chips, or enough for about 3 cups of dip.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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