Potato Chips Homemade
Ingredients:
2 massive potatoes
oil, for deep frying
Salt, for seasoning
Black pepper powder, for seasoning
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Instructions:
Select huge potatoes with an easy surface. Ensure the potatoes are firm and non-sprouted. Peel the potatoes using a peeler.
Slice them using a potato slicer as thin as viable. Don’t make thick slices. If viable, slice the potatoes in a bowl filled with water to prevent them from turning brown.
Add water to the bowl and rinse it well 2-3 times till the water seems clean. Soak them in chilled water for 15 mins (if you are not in a jiffy, then soak them for 30 minutes). Don’t bypass this step. Soaking them eliminates the excess starch, and that helps to make chips crispy.
Switch them to a drainer to put off extra water.
Spread it on a kitchen towel or a paper serviette.
Pat them dry to get rid of excess water.
Heat oil in a frying pan over medium flame. While the oil is medium warm, drop a few slices into the new oil.
Fry the slices over a low-medium flame, stirring every so often among them to cook dinner evenly.
While the chips turn slightly golden brown and crispy, get rid of them from the oil using a slotted spoon.
Fry the closing potato chips in batches. Add salt.
Add black pepper powder (use freshly ground black pepper for higher flavor) and toss them. Crispy potato chips are ready for serving. Quiet down and save them in a hermetic container.
recommendations and versions:
Potato – pick a massive, firm and non sprouted potato.
Slice—make sure to make thin slices as feasible. In case you don’t have a slicer, you may use a sharp knife to make thin slices.
Soaking the potatoes in chilled water for 15 minutes to half an hour is important to eliminate extra starch that stops the slices from turning brown.
Be sure to dry the potato slices nicely before frying them in the hot oil.
Variations: You can season the potato chips with crimson chili powder or dried mint in preference to black pepper powder.
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