Crunchy and super delicious, the potato chips everyone likes them and they are an ideal accompaniment toaperitif. Easy to prepare at home, they are also excellent as side gluttonous.
Ingrediants
- 4 medium sized potatoes
- peanut oil for frying
- salt
The potato chips they are a universal snack, to be munched with pleasure at any time and occasion. Inevitable toaperitif, as a tasty snack and at birthday parties. As an alternative to the classic French fries I’m a sweet tooth side for hamburgers and main courses of roasted or grilled meat.
There recipe to prepare them at home is very easy And rapid, just follow a few simple steps. They should be cut very thin, left in cold water so that they lose part of the starch and then dried very well before dipping them into boiling oil.
To taste them really crunchy they are enough a few minutes of cooking and if just removed from the oil and left to dry you will salt them sprinkling them with smoked paprika or a mince of Rosemary you will have flavored chips even tastier.
And for a home made aperitif with all the trimmings discover our section of Cocktails and Snacks to accompany them.
OTHER TASTY RECIPES: Fried Potato Skins, Rosemary Pumpkin Chips, Potato and Vegetable Chips and Sticks, Baked Black Cabbage Chips
How to prepare: Potato chips
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
10 min
- Portions
-
4
How to prepare: Potato chips
Making potato chips is very simple. Wash the potatoes, peel them, dry them and cut them very finely (just under 1 mm thick) with the help of a mandolin.
Gradually dip the slices in a bowl full of cold water to lose part of the starch. Drain them from the water and dab gently one by one with a clean cloth (or with absorbent paper) to dry them well. Pour plenty of oil into a pan with high sides and, when it reaches the maximum temperature of 160 °, immerse the potato slices in it (a few at a time). As soon as they have finished sizzling and become golden, quickly remove them from the oil with a skimmer, drain them well and place them on a tray lined with kitchen paper. Add salt and arrange the potato chips well scattered, trying not to overlap them, so that excess oil is absorbed by the paper and the chips cool and dry at the same time.
Once cold and crunchy, transfer the potato chips to a basket or bowl and serve.
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