This potato recipe is for potato chips. You can make potato chips of different sizes and if looking for potato chip recipes, look no further.
- Potatoes (King Edward) – 175g per portion
- Vegetable oil (for frying)
- Sea salt (to taste)
- Wash, peel and rewash the potatoes.
- Cut into strips approx 6cm–7cm long by 1cm wide and 1cm deep.
- Wash the cut potatoes once again and dry on a clean cloth.
- Meanwhile, heat a heavy-based deep pan half-filled with oil to about 180°C.
- Carefully place your potato chips into the oil and cook (blanch) until soft. Remove the blanched potatoes from the oil and drain into a colander to remove any excess oil. Place onto a dish and put aside until required.
- When required, heat the pan of oil to around 200°C. Return the blanched chips to the hot oil and fry once again until crisp and golden in colour.
- Remove the potato chips from the pan and drain in a metal colander. Shake well to remove any excess oil. Sprinkle your potato chips with a little sea salt and serve immediately.
Potato chips – hints and tips
Take lots of care when deep frying. Never leave the pan unattended and always remove the pan from the heat when not in use. And, I would suggest keeping young children away from the kitchen when you are using hot oil.
Here we have made quite chunky potato chips, but, of course, you can cut your chips into any size you prefer, from very thin string-type to very chunky. Remember, the smaller you cut your potatoes, the less time they will take to cook.