We packed so many things into five days, it was nearly exhausting.
On the last day, I took my mom to The Oasis to see the view. I'd never been here because people had warned me the food was not so good. The view though, was incredible! I'd love to come back here for a drink sometime. My mom is terrified of heights, so she just took a picture of me here.
Finally, I took my mom to one of my new favorite places: The Driftwood winery. I LOVE this place. Gorgeous view, amazing wine, and we even made some new friends here--a family from Europe who was visiting because their son is moving here. Very cool! Dinner was at Salt Lick, because this is another place I love bringing people.
Anyways, none of this has anything to do with Potato Chips, I just felt like sharing some pictures.
I loved my mom's visit, and seeing Cory's mom, and we had one of the most fun weekends I've had in Austin in a long time! I miss them so much already and hope they can visit again soon.
And now, for the chips.
DID YOU KNOW IT'S WICKED EASY TO MAKE POTATO CHIPS? Mind-blowingly easy.
Seriously, this recipe is kind of a joke because it's really THAT easy. And delicious. And you'll wonder why you bother dropping $4 on a bag of chips when potatoes are like, 50 cents.
Homemade Potato Chips
- 2-3 large potatoes--I used golden potatoes
- Enough oil to cover 1 inch in a large frying pan
- Mandolin or killer knife skillz
- Frying pan
- Slotted spoon
- Drying rack
-Heat your oil to about 375 degrees. If you don't have a thermometer, pay attention to how the potato sizzles when dropped in. Sizzling = good.
-Use a mandolin to slice the potatoes as thin as you're able. Thinner = crispier. Drop them in batches into the hot oil.
-Watch the potatoes. Once they begin to curl and look brown around the edges, remove with a slotted spoon.
-Move to drying rack and sprinkle with desired seasonings--I did plain salt, salt and pepper, and parsley and parm--and let dry for ten minutes. Store in an airtight bag.