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Potato Poker Chips
Makes 4-6 Servings
*2 pounds Yukon Gold potatoes
*Peanut oil, for frying
*Kosher salt
1Peel potatoes and slice as thin as possible using a mandoline or sharp knife. Place in cold water and soak 20 minutes. Drain and transfer to paper towels or a cloth towel to dry. Pat completely dry to prevent splattering when they are added to the oil.
2Pour about 3 inches of oil into a large, deep stockpot; oil should not come up to more than halfway up the pot. Bring the oil to 325F degrees.
3Working in batches, add the potato slices to the oil and fry until golden brown and crisp, about 2-3 minutes. Stir them in the oil while frying to prevent them from sticking together.
4Use a slotted spoon to transfer to paper towels to drain. Season with kosher salt while still hot. Repeat with remaining batches.
  • This recipe is part of a 'Poker Night' themed menu. Click here to find the complete party menu recipes.