- 3 medium potatoes, peeled
- Oil for deep-fat frying
- 1/2 cup grated Parmesan cheese
- Cut potatoes into very thin slices; soak in cold water for 30 minutes. Drain; pat dry with paper towels.
- In an electric skillet or deep-fat fryer, heat oil to 375°. Fry potatoes in batches for 3-4 minutes or until golden brown, stirring frequently. Remove with a slotted spoon; drain on paper towels. Sprinkle with cheese. Serve warm. Yield: 4 servings.
Originally published as Parmesan Potato Chips in Country June/July 2007, p51
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