Tuesday, April 17, 2012
1 teaspoon paprika
¾ teaspoon sugar
½ teaspoon garlic salt
½ teaspoon onion powder
¼ teaspoon chili powder
¼ teaspoon Lawry's Seasoned Salt
½ teaspoon salt
5 turns fresh black pepper
2 large baking potatoes, scrubbed
Vegetable oil, for frying
Combine all of the seasonings in a small bowl. Set aside.
Using a mandolin, or a very sharp knife, slice the potatoes to 1/8-inch thick. Place the slices in a bowl of ice water so that they are fully submerged. Soak the potatoes for 30 minutes.
Remove the potatoes from the ice water and transfer them to a paper towel-lined plate. Pat them completely dry.
Fill a heavy-bottomed stock pot with 2 inches of oil and heat it over medium-high heat until the oil reaches 375ºF.
Fry the potatoes in batches, flipping them constantly in the oil until they turn golden brown (approximately 3 to 4 minutes). Use a slotted spoon to transfer the potatoes to a paper towel-lined plate. Let them cool for 30 seconds before transferring them to a large bowl. Sprinkle the hot chips with a portion of the seasoning mixture and lightly toss them until they're evenly coated. Repeat the frying and seasoning process with the remaining potatoes.
Store the chips in an airtight container.
Saturday, April 14, 2012
Friday, April 13, 2012
Wednesday, April 11, 2012
Loving Ulyana Sergeenko collection for spring. Not only is she an incredibly talented designer, Ulyana is also a photographer and a fashion editor. Her retro and feminine style is perfect for the vintage enthusiast in all of us !