- 2-3 cups canola or peanut oil for frying
- 2 potatoes, washed and dried
- 1 tsp Tony Chachere’s Creole Seasoning
- In a deep cast-iron skillet or wok, heat the oil to 350F.
- While the oil is heating, slice the potatoes.
- Add the potato slices one at a time to the oil, cooking about one minute or until golden.
- Remove with a skimmer when done, and drain on paper towels. While the chips are still hot, sprinkle with seasoning.