Potatoes, Ice water , Cooking oil , Salt.
Potato chips , these were called 'saratoga chips' in the old - days . Peel potatoes and slice into thin shavings ( use vegetable cutter ), soaking in ice water an hour . Drain and dry in a towel. Put them in a wire frying basket and immerse it in preheated oil thats not too hot and not too cold. Fry until they curl and they are delicately brown. Shake them free of fat as possible before lifting them away from kettle. Drain on papper towel. Dust with salt. A big batch will last 20 days or so if you keep them in a cool dry place and reheat in the oven until crisp before serving .
Submitted By: Spud from MI on 2005-12-10