Homemade Chips
Ingredients
- 800 gPotato (sliced very thinly)
- 1,000 mlPeanut oil (for frying)
- 1 pinchFleur de sel (for seasoning)
Method
Translucent potato slices golden-fried until ultra-crispy. A pinch of fleur de sel that crunches under the teeth to highlight the authentic potato taste.
- 1
Wash the potatoes. Slice them with a mandolin to get rounds one millimeter thick. They should be almost transparent.
- 2
Plunge the slices into a large volume of cold water to remove starch. Drain and dry them thoroughly in a clean cloth. Any moisture will prevent crispness.
- 3
Heat the oil to 170°C. Drop the chips in small handfuls. Stir with a skimmer so they don't stick. Remove them as soon as they are pale gold and the bubbling subsides.
- 4
Place them on paper towels. Immediately sprinkle with fleur de sel while the heat sets the crystals on the oil film.
Frequently asked questions
How do you get this dish right?
- Never overcrowd the fryer, otherwise the oil temperature drops and the chips soak up fat instead of searing.
- The secret is in the drying: a damp potato will never be crunchy.
How long does this dish keep?
Store in an airtight container away from moisture for 48 hours.
