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Homemade potato chips

updated

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Ingredients for 1 servings:

  • 1 kg potatoes, floury
  • Sunflower oil for frying, approx. 1.5 liters
  • Salt
  • Paprika powder, sweet

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

tastier than from the bag!

Peel and wash the potatoes, slice them thinly with a mandoline, and rinse them with water. Drain and pat dry with kitchen paper if necessary. Place them in batches in a deep fryer with hot sunflower oil and fry until crispy but lightly browned. If they’re too dark, they’ll become bitter. Drain the chips thoroughly and place them in a bowl, seasoning with salt and paprika. Important: Use floury potatoes; they will be crispier.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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