Ingredients:
1 1/2 cups clarified butter
1 1/2 cups canola oil
4 potatoes ( 2 purple Peruvian and 2 Yukon gold, or 4 regular russets)
kosher salt
Directions:
Heat clarified butter and oil in a medium, deep saucepan to 300F.
Cut unpeeled potatoes into paper thin slices; deep-fry in batches for 4-5 minutes or until crisp and oil around chips is no longer bubbling.
(Moisture in potatoes causes the bubbles; once the bubbles stop, the chips will be crisp) Drain on paper towels; sprinkle with kosher salt.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.