Bowl of Homemade Parmesan Potato Chips…for one
Canola oil, (pot filled with 2 inches of oil)
1 large russet potato
1/4 teaspoon kosher salt
2 to 3 tablespoons Parmesan Cheese
1. Heat oil in medium Dutch oven or other pot over medium heat. Place thermometer in oil and heat to 350 degrees F.
2. Thinly slice potato and in batches, carefully drop slices into hot oil once it’s reaches 350 degrees F. (I did 2 batches for 1 potato). Cook and stir potato slices until golden brown on each side, about 3 to 4 minutes per batch. Remove with a slotted spoon or a metal spyder as I have pictured above to a paper towel lined bowl or plate. Season with a pinch of salt and a pinch or two of Parmesan Cheese. Serve as desired. Best if eaten immediately
Makes 1 serving, double accordingly
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