Ingredients:

• 5-6 Idaho^® Russet potatoes
• 5 pounds chistorra

Directions:

1. Peel potatoes and place in cold water.  
2. Slice potatoes thinly on a mandoline, lengthwise, creating around 200 slices, each about the thickness of the back of a house knife. Place slices in cold water.
3. Bring a large stock pot of salted water to a boil.
4. Strain the sliced chips out of the water they’re sitting in and place them into a large container.
5. Pour boiling water over the chips, stirring periodically.
6. After 10 minutes, using a spider strainer, transfer chips into an ice bath.
7. Preheat combination oven for 2 minutes on the default steam/convection setting.
8. Line sheet trays with parchment paper and a cooking rack. Place thawed chistorra on a roasting rack.
9. Cook in combination oven for 5 minutes. (The sausages should be firm and spring back when you poke them.)
10. After chistorra is completely cooled, cut into 2-inch pieces.
11. In batches, strain the water off the chips using a China cap or chinois.
12. Plastic wrap the table. Lay chips out onto the table in a single layer.
13. Place one piece of chistorra in the middle of each chip. Fold the chip over and secure it with a toothpick. Each chip should have a tail, or excess chip when folded.
14. Preheat a fryer to 350° F.
15. Drop in the chistorra wrapped in blanched potato, with the toothpick still attached.
16. Fry until the edges of the chip begin to turn brown and the chip is crispy. 
17. Salt as soon as they come out of the fryer.
18. Drain in the fryer basket until all oil drains off. Serve hot.