Easy

Salt

Sunflower oil

Potato

Homemade chips

<h5>5 min</h5><p>Peel the potatoes and wash them.</p><p>If you want to make "old-fashioned" potato chips, don't peel them, but brush them thoroughly under water.</p>

<h5>3 min</h5><p>Cut the potatoes into thin, even rounds. I highly recommend using a mandolin, which is almost essential for nice even chips.</p><p>The ideal is to get 1 mm wide slices.</p>

<h5>2 min</h5><p>Plunge the slices into water to wash them well.</p>

<h5>5 min</h5><p>Drain them and dry them carefully on a cloth.</p>

<h5>3 min</h5><p>Once dry, dip them into the hot frying oil.</p><p>Don't put too much in, as it will form a white foam that could boil over.</p><p>Let them fry for as long as it takes for the foam to eventually disappear (count about 3 minutes).</p>

<h5>5 min</h5><p>Take the chips out and let them rest for 5 minutes.</p>

<h5>5 min</h5><p>Plunge back into oil, and fry until golden brown.</p>

<h5>3 min</h5><p>Pour onto paper towels and salt.</p><p>Drink immediately.</p>

<p>For flavored chips, replace the simple salt with a mixture of a little salt and a spice of your choice (curry, paprika, etc.).</p>

Easy

31 min

Accompaniment

Appetizer

Servings

4

Nutrition

/ per serving

Directions

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