Crunchy Kettle Potato Chips
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By Appears in Cook's Illustrated July/August 2019, America's Test Kitchen TV
Making the chips was quick and easy. Cracking the code on a frying method that would yield deep crunch? That was another matter.
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WHY THIS RECIPE WORKS
To produce deeply crunchy kettle-style chips, we start by cutting russet potatoes into substantial 1/16-inch-thick slices. Frying them in moderately hot oil ensures that they cook up crunchy—not hard or delicate. Initially heating the oil t...
