Step by step recipe

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Stage 1 - 5 min.

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.

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Stage 2 - 3 min.

Slice the potatoes thinly and evenly. I advise you to use a mandolin, more-or-less essential for producing even slices.

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Stage 3

The ideal thickness you should aim for is 1 mm.

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Stage 4 - 2 min.

Rinse the slices in a bowl of water.

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Stage 5 - 5 min.

Drain and dry thoroughly on a tea towel.

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Stage 6 - 3 min.

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).

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Stage 7

Remove the crisps from the oil and leave for 5 minutes.

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Stage 8 - 5 min.

Put the chips back into the oil and fry again until golden brown.

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Stage 9 - 3 min.

Tip onto absorbant paper, and sprinkle with salt.

Eat immediately.

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Stage 10

For flavoured crisps, replace the salt with a mixture of a little salt and your choice of spice (curry, paprika, etc.).

Remarks

Nutritional information

How much will it cost?

• For 200 g : 0.30 €

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