How did we make the chips? I washed and scrubbed the Rose Mountain and Purple Majesty potatoes, then ran them through my salad shooter. That made them into consistent, thin slices. I soaked them in water for an hour. Then, Jay fired up our turkey fryer, using the short pan. The short pan is only 5 inches deep, which means it doesn't need as much oil. Jay heated the oil to 350 degrees, then fried the potatoes in small batches.
The fried potatoes then went through a series of drying and draining stages: first on the cookie sheet, then on a cooling rack, then on a different cookie sheet, and finally in a large tupperware. I know how delicious they were fresh from the fryer; I only hope they are at least half that tasty tomorrow.
So, if you are in the Clay Center area tomorrow morning, make your way downtown. Eat some potato chips, enjoy the pancake breakfast and kiddie games, dunk your favorite celebrity in the water tank, and experience an old-fashioned Fourth of July community celebration, complete with fresh, locally grown produce.
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