We don’t know who this Miss Vicky character is, but she’s got nothin’ on us.
After you’re done cooking up your weekend turkey (that’s a thing, right?), throw some potatoes in the fryer. You’ll have your own potato chip empire in no time. Side note: you don’t actually have to fry a turkey as well; you can just do the chips. It’s up to you.
Turkey Fryer Kettle Chips
Makes 1 bowl
Two large russet potatoes
2 litres oil (use an oil with a high smoking point, like sunflower oil)
Salt. Oodles of it. (or sub in your favourite barbecue rub)
Assemble your ingredients.
Slice potatoes super duper thin. This is easiest with a mandolin slicer, but you can use a nice, sharp knife, too. Just don’t cut your fingers off. Blood will taint the chips, and you don’t want to waste chips, do you? Do you?!!
Place the potato slices in a large bowl full of cold water and plenty of salt.
Get your turkey fryer ready to go (according to manufacturer’s directions), and heat the oil to 350 degrees Fahrenheit. Drain the bowl of potatoes and dry them between pieces of paper towel.
When the oil is heated to 350, lower the potatoes (cook them in batches) into the fryer.
When the chips are golden brown, scoop them out onto a paper plate-lined dish.
Check if the chips need salt, but if the water was well salted, they should be good. Place the chips in a bowl and enjoy!