IMPORTING THE SUPERIOR CULTURE:

Homemade Potato Chips (Contra Costa Times, 01/30/2008)

2-3 pounds Kennebec or Russet potatoes

1 gallon peanut oil

Fine salt or seasoning blend

1. Fill a large bowl halfway with cold water. Peel the potatoes and use a mandoline to cut them into uniform slices, about 1/16-inch thick. As you slice, drop the potatoes into the water to rinse off excess starch and prevent oxidation. Add additional water to keep all the slices submerged. Soak the potato slices in the water for 30 minutes. (The slices can be stored, submerged in water, for up to a day in the refrigerator.)

2. When ready to fry, fill a large stock pot or Dutch oven a little over halfway with the oil. Heat the oil to 325 degrees if you like your chips golden, or 375 if you like them extra-brown and caramelized. Use a deep-fry or candy thermometer to monitor the temperature of the oil.

3. As the oil heats, remove a quarter of the potato slices from the water and spread them evenly on a clean tea towel to dry. Cover with an additional tea towel and blot away as much moisture as you can -- excess water will cause the oil to splatter dangerously.

4. Before you start frying, be sure to have a skimmer or slotted spoon and a tray lined with paper towels ready.

5. When the oil has reached the correct temperature, quickly and carefully drop the dry potato slices into the oil and stir gently with a skimmer to separate. As the chips cook, continue to stir them gently, flipping them over occasionally in the oil. If the chips appear to be darkening quickly, reduce the temperature. When crisp and golden, skim the chips from the oil and drain them on the paper towel-lined baking sheet. Sprinkle immediately with salt or seasoning blend.