Use one large Yukon potato per
Peel and Slice the potatoes thin using a mandolin
(1/8 inch). Soak the potatoes in water for 30
minutes - 1hour in the refrigerator. This will
take out some of the starch and make for a crispier
chip. Remove from the refrigerator and dry with
a paper towel. In a bowl coat the potatoes with
either butter, olive oil or duck fat. You can
also use a combination of olive oil and butter.
Lay the potato slices on parchment paper that
sits in a baking rack. Roast the potatoes at
375 F till they have reached the desired color
... approximately 20 minutes. Times are tricky
with this dish since factors such as initial
temperatures, thickness of potatoes and oven
properties can drastically alter the outcome.
Once you get your times straight this becomes
a very easy dish to prepare.