Homemade Potato Chips 2 large PEI potatoes (12 ounces to 14 ounces each)   Canola or other non-hydrogenated oil 2 tsp Kosher salt 1 tsp ground black pepper 1 tsp ground ginger 1 tsp granulated garlic 1 tsp sugar

Peel potatoes and slice into desired shape (1/2-inch sticks, wedges or 1/8-inch thick chips); rinse and pat dry. Heat oil in a deep-fryer or deep-sided saucepan to 275°F and blanch potatoes 5 minutes, cooking in batches if necessary. Drain and set aside until ready to serve.

Mix together dry seasonings.

Increase oil temperature to 350°F. Cook fries until golden brown, 3 to 4 minutes for sticks and wedges and 1 to 2 minutes for chips. Sprinkle hot fries with seasoning mix.