Potato Chips from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Have two medium-sized Potatoes, and slice them just as thin as possible, and fry in boiling lard. Use a vegetable cutter, if you have one, for slicing the Potato. Drop a few pieces at a time into t...
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Cooking tools:
- Vegetable cutter
- Chef's knife
- Cutting board
- Pot
- Stove
- Slotted spoon
- Paper towel
Ingredients
- 2 Potatoes
- Boiling Lard
- Parsley Sprigs to Garnish
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