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Homemade Cajun potato chips

Homemade Cajun potato chips

2 russet potatoes, sliced thin (I used a mandolin)

potato chips in a brown and tan large tin container, with a paper bag inside

Soak potato slices in cold water. Rinse until water runs clear. Drain and dry all water off on paper towels.

Heat about an inch of canola oil in a deep heavy pot, season the oil with a pinch of kosher salt. When oil reaches about 350, fry potatoes in batches, stirring often, until deep golden brown. Don’t overcrowd the chips.

Drain chips on paper towels and season with your favorite Cajun spice mix.
Try not to eat them all as they come out of the pot.
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