Homemade Potato Chips

My brother Reid is 21 years old, lives on a farm that is also kind of a commune, goes to school, and works as the first mate on my father's SCUBA dive charter boat. Reid is also one of the most amazing, compassionate, genuine, and hilarious people I know. And he can cook. Step back ladies, he's taken.

Last week we took a trip to North Carolina to dive with friends and family. The main objective of the trip was to have fun, and we accomplished it. The diving was wonderful; the relaxing on the beach was much needed; and the food was exceptional. Especially the homemade potato chips that Reid and I made.

By "Reid and I," I mean that I thinly sliced the potatoes while Reid did most of the culinary heavy lifting. He fried the potatoes in a small amount of oil, sprinkled them with salt and seasoning, and then watched as they were devoured by a hungry crowd. The combination of sweet and Yukon Gold potatoes was delicious and summery. They were exactly what we needed after a day of shark sightings, jellyfish stings, and seasickness. I can't wait to see what Reid cooks at Thanksgiving!

Homemade Potato Chips

2 yukon gold potatoes
2 sweet potatoes
Canola oil
Sea salt
Old Bay

With the skin still on slice your potatoes as thinly as possible. If you possess a mandolin, this would be the time to break it out.

In a medium to large skillet heat approximately 1/2" oil. When the oil is hot (test by sprinkling water on the oil—if it bounces around, you're ready), start dropping potatoes into the pan. Make sure the potatoes aren't crowded. Fry 2-3 minutes. Turn, fry an additional 1-2 minutes or until golden brown. Remove and place onto a paper towel. Sprinkle with salt and seasoning while they are hot.

Elena Rosemond-Hoerr is a writer and photographer and can be found on her own website, biscuitsandsuch.com.

WATCH: Never Go Without a Chip Clip Again!


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