It's Friday and I'm in the mood for some snacking! 

Have you ever made potato chips at home? It's both easier and harder than you think, but the flavor possibilities are endless! I like to give it a go every few years or so.

Ringing endorsement, I know.

I say it's easier than you think to make your own chips, because if you have a sharp knife and some patience (or even better, a mandoline), it's super easy to cut up a potato, heat some oil, and fry. And these fry up almost instantly!

It is harder than you think because even 1 potato yields kind of a lot of chips, and you do need to fry them in batches, try not to burn them, then immediately salt and drain and flavor and lay them out flat so they don't steam.

It's kind of the best way to get yourself to eat fewer chips, if that's what you want in your life. However, the chips will be hot and crispy and fresh and that's kind of the whole point.

Let's talk flavors! 

You can add a bit of pepper for some flair. Or, if you have a spice store addiction like I do, dig into your stock of horseradish and cheddar cheese powders, or your dill pickle salt, or your za'atar and sumac, whatever you are in the mood for. You can't really go wrong here, since potatoes are a neutral platform for nearly anything (not sure I'd go sweet here, though).

Even if you just go with regular old sea salt, I promise the results will be delicious. 

Potato Chips, 2 Flavors

• 2 medium russet potatos
• oil, for frying
• kosher salt or sea salt
• seasonings (optional)

1. Very thinly slice potatoes (on a mandoline is best). You don't want them too wispy though.
2. Heat cooking oil to 350 degrees. Fry potatoe slices in batches, about 45 seconds to one minute, until golden and crispy. Remove from hot oil with a slotted spoon or spider to drain on paper towels or paper bags. Immediately season with a bit of kosher salt or sea salt. You can stop there, or then season with whatever flavor combos you wish.

Notes:

• When frying the potatoes, try to separate the slices as much as you can. If you drop them into the oil stuck together, they will cook that way, all clumped together, and the middles will be undercooked and soggy.
• You can try any flavors you wish, adding vinegar powder to salted chips for salt and vinegar, or zaatar, or a little black pepper. Or, try combining equal parts horseradish powder and cheddar cheese powder for cheddar-horseradish chips, or my favorite, using a dill pickle seasoning mix for dill pickle chips.