Kosher salt and freshly cracked black pepperto taste
1cuppeanut oil(or any frying oil) enough to cover the bottom of a medium pan
Scrub or peel potatoes. Slice crosswise to ⅛-inch thickness; about 12 to 14 slices.
They don't have to be perfect, but the slices should be the same thickness for frying.
Meanwhile, in a medium-size frying pan or saucepan, heat the oil to 350 degrees F.
In a small bowl, mix together flour, salt, and pepper then dredge the potato slices in the flour to coat all sides, shaking off excess.
Carefully drop a few battered potato slices in the heated oil and deep fry for about 1 to 2 minutes.
After 1 to 2 minutes, then turn the slices over and continue to fry for another 1 minute.
You can check for doneness by carefully sticking a fork into the potato. If the prongs of the fork go easily into the potato, they are done. Remove from the oil and place them onto a plate lined with paper towels to absorb any excess oil. Sprinkle with a little more salt and allow them to drain onto paper towels.
Allow them to cool about 3 to 5 minutes before serving with ketchup or dipping sauce of your choice.
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