Sunbeam ODF 510 - Manual (Page 30)

O
LIVE
O
IL
P
OTATO
C
HIPS
M
AKES
4 6 S
ERVINGS
pounds unpeeled baking potatoes,
scrubbed and dried
7 cups olive oil or olive oil blend not use extra
Salt
2 Tbsp. chopped fresh rosemary
1 tsp. dried oregano
1. Using a sharp knife or a vegetable slicer, thinly slice potatoes,
and place in a large bowl filled with enough cold water to cover
potato slices. Drain water from potatoes and again add cold
water to cover; repeat draining and adding cold water to cover
one more time. Drain, then separate slices on paper towels.
not be concerned if potatoes begin to turn brown;
this will not affect flavor or texture.)
2. Pour oil into deep fryer. Set fryer temperature to
3. Divide drained potato slices into 3 portions. Drop one portion
into the fryer basket and gently lower basket into the hot oil.
Fry slices 3 5 minutes until golden brown.
4. Lift basket from oil and remove chips to paper towels.
Sprinkle with some of the salt, rosemary and oregano.
Repeat procedure with the remaining portions of slices.
5. Return oil to temperature before repeating process with
remaining 2 portions of potatoes.