VEGAN

Garlic Potato Chips

Main Dishes | Chechen cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

A simple recipe from chef John Smith, from a popular American restaurant.

Ingredients

Potato - 2 pieces
Salt - to taste
Garlic - to taste
Rosemary - to taste
Unrefined Sunflower Oil - 0 qt

Step by Step guide

Step 1

Slice the potatoes into pieces no thicker than a millimeter, or preferably a bit thinner. The slices should be almost transparent. Cut them directly into water to prevent the potatoes from darkening. Wash the potatoes thoroughly. Peeling is not necessary.

Step 2

Rinse the potatoes under cold running water until the water runs clear. This will remove excess starch and prevent the potatoes from darkening. It takes about 7 minutes for 2 potatoes.

Step 3

Remove any excess starch from the potatoes by hand. The less starch there is, the more likely you are to end up with beautiful, crispy chips.

Step 4

Place the potatoes on paper towels to drain for 1 minute. You can either fry them immediately or blanch the potatoes first. To blanch, immerse them in boiling salted water for 30 seconds, then transfer them immediately to cold water. Potatoes that are fried after this process will be lighter, clearer, and crispier.

Step 5

While the potatoes are drying, turn the heat to maximum. Pour refined vegetable oil or frying oil into a pot. Heat the oil to a temperature of 320°F. To check the oil temperature without a thermometer, place a slice of potato in the oil and observe what happens. It should become more transparent and lighter, and moisture should start to escape, which will be indicated by the formation of bubbles.

Step 6

Add the potatoes to the oil in small batches: about one and a half medium-sized potatoes, sliced thinly. Make sure the potatoes are floating freely; they should not be resting on the bottom, pressed by the top layer. Stir the potatoes gently with a slotted spoon to prevent them from sticking together and to ensure even frying.

Step 7

Line a container with paper towels to absorb excess fat from the cooked potatoes. Once the chips have rested and dried, they will become crispy like crackers. Remove the paper towels, season the chips with salt, and toss them. After that, you can add flavored oil, garlic, or rosemary.