The best basic aperitivo spreads are a trifecta of olives, nuts and potato chips. Hand-frying chips helps transform aperitivo essenziale from basic snack into elevated grazing.
Hand-Cut Potato Chips
An crunchy essential for aperitivo essenziale
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Ingredients
Yield: 6 cups
- 4 Russet potatoes, washed, scrubbed and dried
- 4 cups canola or safflower oil, for frying
- sea salt
Directions
- Fill a large bowl with cold water.
- Using a mandoline, thinly slice the potatoes and drop them into the bowl to keep them from browning.
- Strain the potato slices and layer them between paper towel sheets, pressing to soak up the water.
- Keep between paper towels until ready to fry.
- Keep between paper towels until ready to fry.
- Prepare a plate with dry paper towel sheets for the potato chips to rest on after frying.
- Place oil in a heavy-bottomed skillet, and heat to 350 degrees on a deep-fry thermometer.
- Using a metal slotted spoon and working in small batches, carefully place the potato slices into the oil, frying until golden, 1 to 2 minutes for each batch.
- Scoop the finished chips out of the oil with a slotted spoon and place onto the paper towel–lined plate.
- Sprinkle with sea salt, and serve in a paper bag alongside olives and nuts.