PAPITAS DEL YACHT CLUB (YACHT CLUB POTATO CHI

      Title: PAPITAS DEL YACHT CLUB (YACHT CLUB POTATO CHI
  Categories: Potatoes, Cuba, Update
       Yield: 1 Servings
  
       4 lg Baking potatoes, peeled
            Peanut or vegetable oil for
            -frying
            Salt to taste
       1 ea Using a mandoline adjusted
            -to the thinnest cutting
            -width, slice the
  
   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
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