David makes the best homemade potato chips ever! These are great served by themselves as a snack or serve as a side dish to fish and chips, hamburgers or most anything.
2 large russet potatoes
Vegetable oil for frying
Tony Chachere's Creole Seasoning, to taste
On a mandolin or with a sharp knife, cut the potato into thin slices. Add enough oil to a pan to make it a couple inches deep; heat oil to 300 degrees. Carefully add the slices 1 at a time to the hot oil. Using tongs or spatula, constantly move the slices in the hot oil for 3 to 4 minutes or until golden brown and crisp. Remove the chips with a spatula, allowing some of the excess oil to drain off. Move the finished chips to a paper towel lined bowl. Sprinkle the chips with creole seasoning, while hot and shake the bowl to evenly distribute the seasoning. Transfer the chips onto an ovenproof pan and keep in a warm oven until all the batches have been fried. Adjust the heat as necessary to maintain 300 degrees and continue slicing and frying the potatoes in small batches. Serve warm with ketchup on the side.