I have tried to make potato chips from scratch and I am failing miserably. My chips come out golden but after cooling time they are still wet, soft, oily. I have tried putting them on brown paper towels to soak up the oil but they are still soft and wet. I use Veg oil, a fry thermometer and hold the heat at 360 - 380 as it will flux when you add the chips. I am NOT using a deep fryer as I have none. I use the inner container of an old counter top fryer ontop of a gas element. I have success making anything and all things deep fried except the potato chips. I have tried almost all types of tattors and found best success with russets. I have sliced with a mandaline various thickness from see through to twice cardboard thick and still most are soft after cooling. I have soaked the slices in sugar water, salt water and just water still lose more then half to soft when cool.
Need help or suggestions thanks.