Patch Recipes: Homemade Potato Chips

Thursday is National Potato Chip Day. Rather than celebrating the important day by buying a bunch of bags that are more air than chips, why not make your own?

Before we get to the recipe, let's talk about the hotly disputed history of the potato chip. Plenty of people insist the inventor was Saratoga Springs chef George Crum, who in 1853 was so upset a customer complained his "french fried potatoes" were too thick, he made a new batch that was super thin, cooked to a crisp and loaded with salt. Although it was supposed to be a culinary middle finger, the customer actually liked what Crum produced, and history was written.

Others say the story is either not true, or even if it is, the potato chip already existed by 1853 under different names. Some say it was actually Crum's sister, Katie Speck Wicks, who should be credited with the invention.

Whatever the real story is, we can all agree potato chips are very good and very addictive. So, let's enjoy the day dedicated to our addiction by making our own batch. Here is a recipe from AOL. Go here for a video demonstration of the recipe.

Ingredients

• 4 potatoes
• 1 quart peanut oil
• 3 tablespoons salt

Directions

1. Peel potatoes and soak in a bowl of water for at least 30 minutes.

2. Fill a saucepan with oil and heat to 375 degrees.

3. Dry potatoes and slice about 1/8 inch thick.

4. Add potatoes to the saucepan in small batches. Fry for three minutes or until golden brown.

5. Remove chips with a slotted spoon and place on a paper towel.

6. Sprinkle with salt.