Instructions: Using a mandolin, thinly slice the potatoes and place in a large bowl of cold water. In a large heavy pot, heat the oil to 360F. Drain the potatoes well with paper towels and fry the chips in batches, draining on a stack of paper towels. In a small bowl, add 1 teaspoon of frying oil with the garlic and the curry powder and salt and stir well. Carefully toss the chips with the oil mixture. Serve immediately.

NOTES : This is great during the cocktail hour and just a little more work than "real" popcorn.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.