French Chips
 
 
French fries shaped like chips are the best French fries ever. You're welcome. (Thanks to Mastiff Sausage Company in San Diego for the inspiration!)
Author:
Ingredients
  • Russet Potatoes (1 large potato per 2 servings)
  • Canola or Vegetable Oil
Instructions
  1. Place a cooling rack over a cookie sheet lined with paper towels and set aside.
  2. Slice the potato into thick discs. Alternatively, use the KitchenAid food processor attachment with the slicing disc. You want medium-thick discs. If you are using the food processor attachment and your potato is too wide for the feed tube, cut the potato into quarters lengthwise - your final fry shape will be a triangle instead of a disc, but it still works beautifully. The thickness on the food processor should be set around the center point for thickness.
  3. Soak sliced potatoes in water for 30 minutes up to overnight (put the bowl in the fridge if you're going for a long soak). Remove potatoes from the water and pat dry with a towel or paper towel.
  4. In a heavy-bottomed medium-large pot, heat 1-2 inches of oil. (For 1 potato I did 1 inch of oil.) Monitor the temperature of the oil with an instant read thermometer and bring the oil to 325º F. (On my stove the knob was around 6 on a scale of 1-10). It's okay if the temperature goes a little over 325º as the temperature will drop when you add the potatoes.
  5. Carefully add about ½ potato's worth of the fries/chips to the heated oil. Keep an eye on the temperature, adjusting the heat on the stove if necessary. Cook the fries for 4-6 minutes, until they just barely start to brown. I stir them fairly regularly while they cook.
  6. With a large slotted spoon, remove fries from the oil and place on the prepared cookie sheet with the cooling rack. Cook the next batch of raw potatoes, repeating the process above.
  7. Once all the potatoes have been fried once, raise the burner's heat to bring the oil to 350º F (about an 8 on a scale of 1-10 on my stove). Cook the fries in batches once again, this time cooking the fries for 2-5 minutes, until they are a nice golden brown color. Remove from the oil and drain on the prepared cookie sheet with cooling rack.
  8. While the fries are still hot, pat gently with a paper towel, sprinkle with salt or seasoned salt (see recipe below), flip and repeat.
  9. These fries are obviously best served hot, but they are still really good even after they've cooled. Enjoy!
Recipe by This Week for Dinner at https://thisweekfordinner.com/french-chips-recipe/