[RKDinOKC]

Wow, just wow. Got some Lard, not the hydrogenated kind, supposed to be good for you. Put a chunk in a skillet and go it hot. Ran some small taters thought the slicer thing on the Cuisinart to get get em thin. Put them thin tader slices in the hot lard, flipped em and set em out on some paper towels. Liberally salted em (iodized salt is suppose to be good for you because of the iodine). And really enjoyed some fresh crisp homemade tater chips. Yummm.

Potato chips were first only available in high falootin' fancy smancy steak joints. Supposedly a diner complained that the fried potatoes were thick and soggy. The chef made em really thin and crisp for spite. The extra thin crispy fried potatoes quickly became a hit. It wasn't until much later that chips were offered to take home, and then they came in barrels, You had to get there early or you would be scraping the bottom of the barrel.