Potato chips

Potato chips

By
From
Chefs Eat Toasties Too
Makes
400 g
Photographer
Brendan Homan

Ingredients

Quantity Ingredient
6 bintje (yellow finn), maris piper or other good frying potatoes, washed but not peeled
1 litre canola or sunflower oil, for frying
salt flakes

Method

  1. Thinly slice the potatoes and place them in a large colander. Rinse the potatoes in cold water until the water runs clear. Drain the potatoes and dry them on paper towel.
  2. Heat the oil in a saucepan to 180°C, using a thermometer to check the temperature. Cook small batches of potatoes, stirring regularly, until golden and crispy, about 3 minutes. Remove the potatoes from the pan using a slotted spoon and drain them on paper towel. Season the potato chips with the salt and serve.
Tags:
Toasties
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again