Crispy Potato Chips
These chips do not need to be fried twice because they are so thin. The coating of potato flour keeps them crisp and prevents oil absorption.
- Serves: 5
- Recipe Category: Vegan, Vegetarian side
- Products in this recipe:
You Will Need:
Method:
Peel the potatoes.
Cut them into thin slices.
Recut these slices into very fine strips.
Rinse and dry chips very well in a clean dishcloth.
Toss the sliced chips in a dry dishcloth with the potato starch or rice flour to coat them lightly.
The starch will absorb any excess moisture on the outside of the chips and keep the chips crisp and prevent oil absorption.
Preheat the oil to a moderate temperature, 180 °C if you have a deep-fat fryer.
Cook the chips in smallish batches until crisp and golden.
Drain on absorbent paper.
Season with Potato Spice and serve.
Crispy Potato Chips
These chips do not need to be fried twice because they are so thin. The coating of potato flour keeps them crisp and prevents oil absorption.
- Serves: 5
- Recipe Category: Vegan, vegetarian side
- Products in this recipe:
You Will Need:
Method:
Peel the potatoes.
Cut them into thin slices.
Recut these slices into very fine strips.
Rinse and dry chips very well in a clean dishcloth.
Toss the sliced chips in a dry dishcloth with the potato starch or rice flour to coat them lightly.
The starch will absorb any excess moisture on the outside of the chips and keep the chips crisp and prevent oil absorption.
Preheat the oil to a moderate temperature, 180 °C if you have a deep-fat fryer.
Cook the chips in smallish batches until crisp and golden.
Drain on absorbent paper.
Season with Potato Spice and serve.