Potato chips recipe
- 6 large potatoes
- Canola oil for deep frying
Slice potatoes paper thin and drop into a bowl of iced water. Put into the refrigerator for one hour.
Drain the water off and pat dry in a clean tea towel.
Heat the oil in a saucepan until very, very hot.
Lower a small amount of slices into the oil and cook for 3 minutes per batch. Salt immediately as the chips are draining and still hot.
Repeat until all potatoes are cooked.
Soaking the potatoes is an essential part of this recipe and it removes all the starch from the potatoes, making them ready for frying.
- Salting when they are hot helps the flavour adhere to the hot oil. You can add any flavouring you like at this stage, like chicken salt or vege seasoning. I personally like to add a cajun flavour to mine.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.