Home-made potato crisps

A recipe from cooking-ez.com

For 200 g, you will need:

• 1 300 g potatoes
• 2 oil
• 3 salt
• Total weight: 300 grams

Times:

Preparation	Resting	Cooking	Start to finish
15 min.	5 min.	6 min.	30 min.

Step by step recipe

• 1: Peel the potatoes and rinse them.
  If you want to make "old-fashioned" crisps, do not peel them, just scrub them thoroughly under running water.
• 2: Slice the potatoes thinly and evenly. I advise you to use a mandolin, more-or-less essential for producing even slices.
• 3: The ideal thickness you should aim for is 1 mm.
• 4: Rinse the slices in a bowl of water.
• 5: Drain and dry thoroughly on a tea towel.
• 6: When dry, lower into very hot frying oil.
  Do not put in too many at a time, as they will create a white foam that can froth up and overflow.
  Fry until the froth disappears (around 3 minutes).
• 7: Remove the crisps from the oil and leave for 5 minutes.
• 8: Put the chips back into the oil and fry again until golden brown.
• 9: Tip onto absorbant paper, and sprinkle with salt.
  Eat immediately.
• 10: For flavoured crisps, replace the salt with a mixture of a little salt and your choice of spice (curry, paprika, etc.).

Remarks

The variety of potato affects the crisps' quality. I find I get the best results with Bintje.

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