When making potato chips I always give them a rinse in ice water. Don't know if it has to "ice" water, but that's the way I was taught and that's what I've always done. Also, I like to fry my chips at a slightly lower temperature, usually around 325-335°F. This way I get a relatively blond chip that is nice and crispy. For me, frying them at 350-375°F makes for a chip that is too brown for what I'm looking for.
9/18/13 at 7:01pm