German Style Potato Chips

Paper-thin potato slices that shatter with a clean snap. Golden but not burnt, smelling of grey sea salt and smoky paprika.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 360
• Protein: 4 g
• Carbs: 33 g
• Fat: 22 g

Ingredients

• 800 g Potato ( very thinly sliced )
• 1000 ml Sunflower oil ( for frying )
• 1 pinch Gray sea salt
• 1 tsp Paprika powder

Instructions

1. Slicing the tubers

   Slice the potatoes using a mandoline to get translucent rounds. If you can see the blade through the flesh, the thickness is perfect.

2. Rinsing and drying

   Plunge the slices into cold water. Stir until the water is perfectly clear to remove starch. Pat them dry between two towels: they must be bone dry.

3. Frying

   Heat the oil to 175°C. Drop the slices in small handfuls to keep the temperature steady. When the bubbles settle and the edges curl and brown, take them out.

4. Hot seasoning

   Place the chips on absorbent paper and immediately sprinkle with salt and paprika. The hot fat will bind the spices to the crust.

Chef's tips

• Never overcrowd the fryer, or the chips will stick together and turn soggy.
• The drying step is vital: if water remains, the oil will boil violently and the chip won't be crunchy.

Storage

Store in an airtight container at room temperature for up to 2 days to maintain crunchiness.