Ingredients
- 1 quart peanut oil
Preparation
Baking Directions:
The day before take Red Bliss potatoes and slice thin on a mandoline or with a sharp knife (about an 1/8 of an inch).
Soak in cold water overnight.
The next day drain and dry the potatoes.
In a large sauté pan or pot bring one quart of peanut oil to 375 degrees.
Cook chips in 4 small batches, until golden brown and very crispy.
Season with table salt as they come out of the oil.
Hold on a plate with paper towel to drain oil.
Top with chili, cheddar and sour cream and enjoy the game!
