Sometimes, you just want plain potato chips, without the powdery ranch flavoring or day-glo red of barbecue dust. Here they are. A mandoline is helpful for making them, and take care to get your potatoes really dry before you fry them. The writer M.F.K. Fisher was passionate — even vicious — about potato chips, and here she does not steer us wrong.
Full Recipe
Author
Craig Claiborne | 1985-03-20
Source
