nom-alicious chips.

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I am notorious for going through a bag of chips in a day; they are perfect for when you have the munchies on the go. This recipe puts out chips that are similar to the ones that the Point Cafe makes. Sans Ex-Lax of course.

Nom-alicious Potato Chips.
1 Potato for a serving
Canola Oil
Hidden Valley Ranch Seasoning Mix (try putting it in a salt shaker)

Wash and peel the potatoes, slice them as thin as possible with a paring knife. Put the potato slices in a bowl of ice water to remove the starch. Remove after an hour and shake in a towel to dry.

Put a thin layer of Canola oil into a large frying pan, it should just barely cover the potato slices. Put in just enough potato slices to cover the bottom of the pan, don't over do it or they won't cook properly. When the potato slices are a nice golden brown remove them and dry them on a paper towel. Sprinkle the Ranch seasoning on before the chips dry. If you wait until after they are cool the seasoning won't stick.

If you stick them in a plastic bag or container shortly after they've cooled they should keep for awhile.

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