Potato Chip Salad


Homemade Potato Chips

4 medium fingering potatoes, scrubbed
3 cups vegetable oil, for frying
Kosher salt

(Alternatively, just buy a medium-sized bag of thick, lightly salted potato chips.)


1/2 pound arugula
3/4 cup Parmesan shavings
1/4 cup extra-virgin olive oil
1-1/2 tablespoons fresh lemon juice
Kosher salt


  1. To make the potato chips, slice the potatoes very thin with a mandolin or thin sharp knife. Cover them with cold water in a bowl for 5 minutes. Stir the slices then drain and dry on paper towels.
  2. Heat the vegetable oil to 350°F on a fry thermometer in a deep, heavy skillet. Working in batches, fry the potato slices in the hot oil until golden, about 90 seconds; turn once or twice. Transfer to paper towels to drain with a slotted spoon. Season with salt.
  3. To make the salad, combine the arugula, cheese shavings, oil, lemon juice, and a large pinch of salt in a large bowl,. Toss well. Add most of the potato chips and toss again. Top with the remaining chips and serve.

Makes 4 to 6 servings.

Source: The Del Posto Cookbook by Mark Ladner