Ingredients:
- Idaho Russet Potatoes – 4 nos
- Oil – to deep fry
- Salt – to season
Procedure:
- Wash and peel the skin and slice it very thinly using mandoline slicer.
- Now wash the sliced potatoes into the cold water for minimum of 2-3 times to take off the starch.
- Finally soak them into the cold salt water for about 30 mins.
- Later, drain out the water and place them over a paper a kitchen towel to take out the excess moisture.
- Meanwhile heat some mild cooking oil to deep fry.
- Fry it on small batches on medium-low flame.(do not over crowd the pan)
- Take out the crispy chips over paper towel and store it on a clean and dry glass jar. It will stay fresh and crispy for more than 4 weeks.
- The crunchy and crispy “HOMEMADE POTATO CHIPS” are ready to serve.
NOTE/TIPS:
- I have used Idaho russet potatoes for the texture. It is not mandatory; you can do with local farm potatoes.
- Soaking in cold salt water brings more flavor
