Yukon Gold Sea Salt Potato Chips: I just cut up some Yukon potatoes, warmed up olive oil and got crazy with it. After frying, I topped the chips with sea salt. Some hints for the future: 1) don't shower right before; 2) cut the potatoes as thin as possible; 3) don't throw the potatoes into the oil; 4) oil burns hurt a lot, keep that in mind; 5) cook the chips until they look overcooked, the best ones are the crispiest; 6) watch the middle of the chip, if it's not golden brown, then the chip isn't done. The chips pair well with a stout and the NCAA Tournament. Grade: B
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