John Myers
Ingredients for 4 servings:
- 2 kg potatoes (grilled potatoes), large
- 2 kg frying oil
- e.g. salt and pepper
- Paprika powder
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
Peel the potatoes and cut them lengthwise into approximately 1.5 cm thick slices. Place the slices in water to prevent them from browning. Then lay the potato slices flat on a board and use a cookie cutter to cut out biscuits. Use an apple corer to cut out small buttons from the rest. Place the buttons and the remaining chips (the so-called chip scraps) in the water to prevent them from browning. Spread the potato chips on a kitchen towel and pat dry. If necessary, dry them additionally with a hairdryer. Fill a deep fryer with 2 kg of frying oil and heat to 160 °C. Fry the potato chips for approximately five minutes. Do the same with the chip scraps. Drain the potato chips and chip scraps. Before eating, deep-fry a second time at 180 °C for four to five minutes until golden brown. Season with salt, pepper, and paprika, if desired, and serve.
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