ForkwisePotato Chips
Open in the Forkwise app – save, scale & shop
🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- Potatoes
- Vegetable oil
- Salt
Method
- Peel the potatoes and rinse under running water.
- Prepare a bowl of cold water. Use a sharp knife or vegetable peeler to make very thin slices of potato, placing them directly into the water.
- Drain off the water, and rinse the potato slices three times with fresh tap water. After the final rinse, cover the potatoes with cold water again.
- Season the potatoes and water with salt, and allow them to brine for a while.
- Drain the potato slices well, removing excess water.
- Heat enough vegetable oil in a pot for deep frying.
- Working in batches, add the potato slices to the hot oil. Fry, stirring at intervals until the slices are crispy.
- Use a perforated spoon to remove the chips. Place them in a large sieve set over a bowl to drain any excess oil.
- Repeat the frying procedure until all potato slices have been fried.
- Allow the chips to cool before serving.
Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
Photo: File:Potato-Chips.jpg by Evan-Amos (Public domain) · source
