From BOND restaurant, The Langham Hotel, Boston
• Canola Oil
• 1 pound russet potatoes
• Alder Wood Smoked Sea Salt
1. Scrub and rinse potatoes
2. Preheat in deep fat fryer to 350 degrees
3. Line a large cookie sheet with paper towels
4. Using a mandolin or a sharp knife, slice potato to about a 1/16 in. in thickness. Carefully add the slices a few at a time to the hot oil. Using a spider, constantly move the slices in the hot oil for 3 to 4 minutes or until golden brown and crisp. Remove the chips with the spider, allowing some of the excess oil to drain off. Move the finished chips to the towel lined cookie sheet and shake to remove additional oil and season with smoked salt. Continue slicing and frying the potatoes in small batches.