Thin, golden, and crispy potato chips, deep-fried just like the classic bistro and aperitif staple. Salting them while hot makes it stick just right for a simple, addictive bite.
Ingredients
- 800 g waxy potatoes
- 1 l sunflower oil
- 1 l cold water
- 6 g fine salt
Method
- Scrub or peel the potatoes, then cut them into very thin, even slices using a mandoline or knife; they should be almost translucent.
- Rinse the slices in cold water, tossing them gently, until the water is no longer milky.
- Drain thoroughly, then spread the slices out on a clean kitchen towel and dry them one by one; they must be matte to the touch, with no visible moisture.
- Heat the oil in a deep pot or home deep fryer; it is ready when a slice dropped in sizzles immediately without browning too quickly.
- Fry the slices in small batches, stirring them gently so they do not stick, until they turn pale blond and pliable.
- Drain them on a wire rack or paper towels and let them rest until they firm up slightly.
- Return the chips to the hot oil until they are golden, light, and rustle when stirred.
- Drain immediately, salt while they are still hot, then toss gently to distribute the seasoning.
- Serve as soon as the chips are warm or cold, when the crunch is dry and crisp beneath your fingers.
Nutrition
Per serving
- Energy
- 316.8 kcal
- Protein
- 3.6 g
- Carbohydrate
- 32 g
- Fat
- 20.2 g
- Fibre
- 3 g
- Calcium
- 20.04 mg
- Iron
- 1.21 mg
- Magnesium
- 0.01 mg
