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Papitas Del Yacht Club (yacht Club Potato Chips)

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Cuban Archived, Cuba, Potatoes, Update 1 Servings

INGREDIENTS

4 Baking potatoes, peeled
Peanut or vegetable oil for
frying
Salt to taste
1 Using a mandoline adjusted
to the thinnest cutting
width slice the

INSTRUCTIONS

potatoes paper thin, and immediately place the slices in a large bowl
filled with cold salted water. 2. In a deep fryer or a frying pan over
medium-high heat, heat 2 to 3 inches of oil to 375 degrees, or until a
slice of potato sizzles when it touches the oil. Drain the potato
slices, pat them dry with paper towels, and fry a handful at a time,
turning with a slotted spoon until brown and crisp. Do not fry too
many chips at once, or the oil temperature will fall and the chips
will be soggy rather than crisp. Drain on a paper-towel-lined  platter,
transfer to a serving bowl, sprinkle liberally with salt,  and serve
hot. Makes about 4 cups of chips Mary Urrutia Randelman  "Memories of a
Cuban Kitchen" (Macmillan, 1992) PAPITAS DEL YACHT  CLUB Yacht Club
Potato Chips  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 567
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 334.8mg
Potassium: 3098.6mg
Carbohydrates: 128.6g
Fiber: 16.2g
Sugar: 5.7g
Protein: 14.9g


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