United States
Classic salted potato chips
Potato, oil, salt. Three ingredients and the loudest crunch in the house.
50 minTime
3 gProtein each
mildSpice
Thin, salted and gone2 chapters · 1 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original207kcal
3 gprotein
3 gfibre
50minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
7 steps- 1Scrub or peel the potatoes and slice them 1.5 mm thin on a mandoline straight into a bowl of cold water. Keep your fingers behind the guard.
- 2Soak for 20 minutes, changing the water twice, until it stays nearly clear.
- 3Drain and spread the slices in a single layer on clean kitchen towels. Pat the tops until completely dry.
- 4Heat the oil in a heavy, deep kadai filled no more than halfway, to 175°C. Without a thermometer, drop in one slice: it should rise in 3 to 4 seconds with lively bubbles.
- 5Fry a small handful at a time, stirring gently with a slotted spoon so they do not clump, for 3 to 4 minutes.
- 6Lift onto a rack or paper, salt at once and let the oil come back to temperature before the next batch. Never leave hot oil unattended.
- 7Cool completely before storing in an airtight jar. Let the oil cool fully before moving the kadai.
Serve it like this
Tip into a paper lined bowl and serve the same day, with a little extra salt on the table.
