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Papitas Del Yacht Club (Yacht Club Potato Chi

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      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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