The best-ever potato
chips
The
best-ever potato chips
Serves 4
Prep 20 minutes (plus
15 minutes standing)
Cook 25 minutes
Ingredient
5 medium sebago or red
delight potatoes, peeled
Vegetable oil, for deep
frying
Plain flour, for dusting
¼ teaspoon sea salt
¼ teaspoon cracked
black pepper
Recipe
1. Cut each potato into 5mm-thick slices.
Cut each slice into 5mm-thick chips. Pat chips dry with paper towel to remove
any excess moisture. Set aside on paper towel for 5 minutes.
2. Heat oil in a wok or deep frying pan
over medium-high heat. Dust chips lightly with flour. Deep-fry chips, in
batches, until they rise to the surface and turn opaque. Using a slotted spoon,
carefully transfer chips to a baking tray lined with paper towel. Set aside for
10 minutes.
3. Reheat oil. Deep-fry chips, in
batches, for a further 2 to 3 minutes or until golden. Drain on a plate lined
with paper towel. Sprinkle with salt and pepper. Serve.
NUTRITION: (per serve)
1097kJ; 14g fat; 1.7g sat fat; 4.4g protein; 27.9g carbs; 3.1g fibre; 0mg chol;
345mg sodium.
Potato
chips
