Ponch and John

Having a deep fryer gives one a certain sense of community responsibility. In order to honor such a deep trust, I must seek out new ways to plunge foodstuffs (or my hand) into oil of up to 375 degrees Fahrenheit. To this end I have taken up trying to make potato chips.

I believe the best temperature is 340 for about 11 minutes, but the mandolin cutter we picked up at Target slices a bit to thick, so I get something similar to a circular french fry. Before you ask, I will not be trying to cut several potatoes wafer-thin using a knife. That way is just pain.