Today we will be making a Culatello Seasoning using a 5 year old culatello we made back in the day. I'll then attempt to make Culatello Potato Chips using this seasoning.
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Crispy Homemade Potato Chips:
Peel and wash potatoes. Thinly slice (1/16th -1/8th of an inch). Place the sliced potatoes in a bowl of very cold water for 30-60 minutes to help remove the starch. Once the water gets very cloudy, remove the sliced potatoes and transfer them into a new bowl of cold water and repeat the process till the water stays crystal clear. After this has happened take the potato slices out of the water and place them onto a draining rack. Take small amounts of sliced potatoes and blot them dry with a paper towel.
Cooking:
Heat a pot of oil to 325f ( 162.78c). Gently place the dried potato slices into the oil and fry till most of the bubbles have disappeared. Try not to over crown the pot. Once cooked remove from the oil and set on a drying rack to cool. Turn the temperature up to 375f (190.5c) and refry the now cooled chips. Fry till most of the bubbles have disappeared and the chips have started to take on a golden color. Remove from oil, set on a rack to drain and cool and season.
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