Homemade Potato Chip

We're going to start today with a Cuban sandwich, but no sandwich is complete without a fabulously wonderful homemade potato chip

I'm going to start by slicing a potato very, very thin. Now this is the secret to wonderful homemade potato chips

Just make sure you have a good sharp knife. Okay, so you can see how thin that is

And I really would have liked to have gotten it thinner than that if I could, but I don't have my glasses on

so I'm doing the best I can. All right, I've got a pot of oil here

that's heated to about 350 degrees. So we're just gonna drop our potatoes in there

There's nothing, nothing quite like a homemade potato chip. All right, so we're just gonna let those bubble

And I'm frying these in peanut oil. And I'm going to keep that on pretty much a high flame

because I think I'd really like my oil to be up somewhere around 375

so we can fry them kind of quick and crisp. And you don't want to overstuff your pot

And look over here, y'all, in our potato chips. I'm going to cut them off

Don't those look just scrump-delicious? All right, now I'm gonna take my seasoned salt

and I'm gonna sprinkle our chips with a little of that and I'm gonna kinda toss them around

And this gives our potato chip a barbecue flavor taste. And I'm gonna come over here

and grab me a handful of potato chips. Oh, and I love them while they're still warm

Oh, hear the crunchiness? Mmm. So, so good