Steps for all below recipes

1. Slice russet potato into very thin slices on mandolin – about 1/8 inch
   If doing by hand, be very careful, but get as thin as possible.
2. Soak in the very cold heavily salted water for 20 minutes
   1. If making salt and vinegar chips, also add 1/2 C vinegar to soak
3. Strain potatoes
4. Spread on towel to dry completely or pat try
   They must be absolutely dry to brown properly

Oven fried potato chips

5. Line 2 baking sheet with parchment paper and drizzle with canola oil.  Spread till thin and covered
6. Place slices on baking pan in one even layer.  Don’t overlap.
7. Brush the top with oil as well, then sprinkle with salt and  just a bit of ground pepper
8. Place in oven at 400° for 20-30 minutes, flipping halfway through
9. When you flip them, sprinkle with Maldon salt, and a touch of pepper
10. Drain on paper towel.

Canola Potato Chips

5. Heat 2 quarts canola oil in Dutch oven to 350-360º
6. Drop chips 1 at a time into hot oil – 1 second between each chip
7. Move continually with a spider strainer
8. Adjust temperature to try to maintain the 350º temperature.
9. Remove to a paper towel and sprinkle with salt while they are still hot

• Use Coffee Filter to strain used oil back into a container
• Discard if it starts to get dark, stinky or smokey