Recipe - Waffle Chips

2 Baking potatoes ; (to 3)
9 cup Peanut oil; for frying
Coarse salt

Using a mandoline fitted with the wafflecut blade, cut the potato into
1/8inchthick slices, creating the waffle pattern by turning the potato a
halfturn after each slice. Transfer potato slices to a bowl of cool water
to prevent discoloration.

In a heavybottomed Dutch oven or highsided pan, heat the oil until a
frying thermometer registers 375 degrees. Remove about 12 potato slices
from the water, place on a clean kitchen towel or paper towel, and
thoroughly pat dry. Carefully slip the potato slices into the oil (the oil
temperature will drop down to about 360 degrees) fry, moving slices with
tongs or a slotted spoon, until golden, 1 to 2 minutes.

Transfer to paper towels to drain, and sprinkle with salt. Repeat until all
the potato slices are fried. Let cool. The chips may be made in advance and
kept in an airtight container at room temperature for up to 4 days. In very
humid weather, the chips may absorb moisture and soften. To recrisp them,
heat in a warm oven. Under these conditions, they are best made just one
day in advance.

Makes about 4