Ingredients:
 | 2 Large Russet Potatoes, unpeeled |
| 1 Qt Canola or Vegetable Oil |
| Seasoned Salt and Paprika to taste |
Prepares 2-4 servings
Preparation time: 5 minutes
Cook time: 4-6 minutes
| Rinse and scrub the potatoes and place in ice water. |
| Begin heating the oil in a deep fryer or saucepan to 475 degrees. |
| Using a thin slicing blade on a food processor or a mandolin, cut the potatoes into paper thin slices. |
| Return the sliced potatoes into ice water. |
| When the oil is hot, shake off as much water from the potato slices as possible and blot dry with paper towels. |
| Drop a handful of the potato slices into the hot oil. Stand back! Grease will pop. |
| When the popping stops and the potatoes begin to brown, remove them with a slotted spoon or basket and drain in a single layer on paper towels. Sprinkle generously with seasoned and paprika. |
| Keep warm. Repeat the process until potatoes are cooked. |