Spiced Up Potato Chips
Making sure that the oil is at 375' before starting to fry these chips, is the key to them being crunchy.
Prep time:
Cook time:
Serving size: 10
Calories per serving: 135
Ingredients:
Cook time:
Serving size: 10
Calories per serving: 135
5 pounds yukon gold potatoes, unpeeled
2 teaspoons garlic salt
2 teaspoons paprika
2 teaspoons black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
vegetable oil, for frying
Directions:
Scrub the potatoes under water until totally clean. Use a mandolin or Japanese slicer to slice the potatoes as thinly as possible. As you slice them, submerge them in cold water and set aside. Mix together the garlic salt, paprika, black pepper, cayenne and salt in a small bowl and set aside.
In 2 heavy Dutch ovens, heat some vegetable oil to 375 degrees F (use a thermometer to keep the temp right!). Lay the potatoes on a baking sheet lined with paper towels, and blot them with more paper towels to dry completely.
Lower batches of potatoes into the oil using a spatula. They will fry very quickly, about 1 1/2 minutes; remove with a spatula when they're nice and golden and crisp. Immediately sprinkle on the spice mix. Repeat with the rest of the potatoes!
Source: foodnetwork.com
In 2 heavy Dutch ovens, heat some vegetable oil to 375 degrees F (use a thermometer to keep the temp right!). Lay the potatoes on a baking sheet lined with paper towels, and blot them with more paper towels to dry completely.
Lower batches of potatoes into the oil using a spatula. They will fry very quickly, about 1 1/2 minutes; remove with a spatula when they're nice and golden and crisp. Immediately sprinkle on the spice mix. Repeat with the rest of the potatoes!
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
