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.

---