German Style Potato Chips
Ingredients
- 800 gPotato (very thinly sliced)
- 1,000 mlSunflower oil (for frying)
- 1 pinchGray sea salt
- 1 tspPaprika powder
Method
Paper-thin potato slices that shatter with a clean snap. Golden but not burnt, smelling of grey sea salt and smoky paprika.
- 1
Slice the potatoes using a mandoline to get translucent rounds. If you can see the blade through the flesh, the thickness is perfect.
- 2
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
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
Place the chips on absorbent paper and immediately sprinkle with salt and paprika. The hot fat will bind the spices to the crust.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in an airtight container at room temperature for up to 2 days to maintain crunchiness.
