New Year’s Eve party tables are full of beautiful, delicious hors d’oeuvres inspired in the most part by memories and tradition. One of those traditional staples is usually a big bowl of potato chips for everyone to munch on, in between the next batch of appetizers.

Potato chips have evolved bigger than humanity over the years, but I want to let you into a little secret. Forget about that entire gourmet, MSG flavored potato chips of the ridges, baked and kettle-cooked kind that can break your teeth. Just make your own!

Making your own, plain (or not) potato chips are as easy as pie and guaranteed to be healthier for you. They can be made ahead of time and stored in a brown paper bag or other container. They turn out crispy and crunchy which are friendly to most teeth and palettes, simply sprinkled with a tad of sea salt and pepper straight from the fryer.

You can add other flavorings such as garlic, cumin or chili powder – or anything else you may think of. Please stay away from the msg flavorings. Read your labels on packages and containers. If “msg or other flavors” are added, (these are msg – just not so much). This is a double fry affair – the time you take is well worthwhile and doesn’t take that long. So, make sure you have lots for your guests – they will be happy that you did – trust me, they disappear fast!

Ingredients

A deep fat fryer with vegetable oil
Russet or other potatoes, unpeeled
Sea salt
Ground or fresh black pepper
Paper towels and cookie sheets

Method

1. Using a mandolin or, carefully with a very sharp knife, slice the potatoes very thin (1/4 inch or less) and place them in a bowl of water. Change the water every hour until it is clear. We need to remove some of the starch from the potatoes so that they will be crispy!

2. Heat the fryer to 330 degrees F. Drain the chips, lay them flat on a cookie sheet with an absorbent cotton kitchen towel, and pat them dry really well. Have another sheet standing by lined with paper towels to drain. Working in batches fry some of the chips until they look lightly golden (but not brown). Drain on the paper towels and continue frying the batches.

3. Next, raise the heat to 360 degrees F. and let it come to temp. Again, fry in batches until you like the look of them (I love them darker and crispy) and drain on fresh paper towels, sprinkling immediately with salt and pepper while they are still wet. This way the seasoning will stick to the chips.