Ingredients
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4-6 cups frying oil (avocado or coconut oil; beef tallow or pork lard may also be used, though they will solidify at room temperature)
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2-3 tablespoons Ballerina Farm Garlic & Herb French Salt
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1-2 pounds russet potatoes
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Ice water
Method
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Using a spice grinder or a mortar and pestle, grind the salt until it is fine and easy to coat the chips with.
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Wash the potatoes and slice them thinly, about one to two millimeters thick. Place the slices in a bowl of ice water to draw out excess starch. Pat completely dry before frying.
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In a large heavy-bottomed pot or Dutch oven, heat the cooking oil to three hundred twenty-five degrees Fahrenheit.
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Fry the potato slices in batches until golden brown and crisp, about three to five minutes, making sure to submerge them regularly in the oil. Avoid crowding the pot so the oil temperature remains steady.
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Drain on a paper towel–lined tray and season immediately with the ground French Salt.
