This classic salty snack recipe takes advantage of our unique Five Peppercorn Blend, comprised of black, white, green and pink peppercorns blended with a hint of Jamaican allspice for extra dimension.
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients
Makes 4 servings
-
1 Pound Russet Potatoes
-
2 Quarts Canola, Vegetable Or Peanut Oil
-
1 Tablespoon Ground Five Peppercorn Blend
-
1 Tablespoon Kosher Sea Salt Flakes
Directions
-
Wash potatoes under cold running water and set aside.
-
Using mandoline set to thickness of 3 or 4 sheets of paper, slice potatoes against narrow diameter of potato. Place slices into large bowl of cold water and allow potato slices to rest and release some of their starch.
-
Heat oil in 1-gallon pot fitted with thermometer. Bring oil to temperature of 300°F and adjust heat to low setting to maintain temperature. While oil heats, drain water from potato slices and place on paper towels to dry, pressing to remove excess water.
-
Carefully place potato slices into hot oil and fry until bubbles settle. Turn slices over and continue frying until potatoes are golden brown. Use slotted spoon to remove chips, and transfer to prepared sheet pans lined with paper towels. Immediately sprinkle chips with salt and Ground Five Peppercorn Blend to taste. Repeat with remaining potatoes.