Preparation

• 用冰水装满一个大碗。将土豆交叉切成1/16英寸厚，最好使用曼陀丁；工作时，将切片转移到冰水上。浸泡至少30分钟，最多2小时。
• Drain the potatoes and discard the ice. Refill the bowl with cold water, add the potatoes, and stir to release more starch. Drain and spin the potatoes dry in batches in a salad spinner or blot dry on paper towels.
• Place the potatoes on lengths of paper towel without overlapping them. Roll the slices up in the paper towel (to further dry them) and keep them rolled up until ready to fry; they can hold for up to 2 hours.
• 将深炸温度计夹在重型4夸脱锅的侧面。加入2-1/2英寸的油，用中火加热至350至360°F。在一个大的搅拌碗上，长度长足够长的纸巾，可以悬在侧面。将大的有框烤盘和纸巾衬上。
• Carefully add about 20 slices (a few handfuls) of the potatoes to the oil. Fry, stirring gently and occasionally with a skimmer, until light golden brown to deep brown in places, 1-1/2 to 2 minutes.
• Remove the potatoes from the oil, tapping the skimmer against the inside of the pan to remove excess oil. Transfer the chips to the prepared bowl, and sprinkle with about 1/2 tsp. salt. Grab the ends of the paper towel and shimmy it back and forth to gently toss the chips with the seasoning and absorb excess oil. Transfer the chips to the prepared baking sheet to cool. Repeat in batches.
• Allow the chips to sit at room temperature for at least 30 minutes before eating; they’ll crisp more as they cool.