This is a salt free environment and potato chips sometimes are irreplaceable.
The store bought salt free leave much to be desired, yuck. The oil is Canola, fresh hot from frying (the devil made me do it) pork loin cut into chops.
The pork passes on a nice seasoning.
Haven't tried the aforementioned technique. So far important things:
Hot grease
Thin slices
Consistent size (use mandolin) [thickness]
Not satisfied with paper towels to absorb grease. There must be a better way
This technique take too long and the taters absorb too much grease.
mmm they do taste good even if half are soggy.