Since I learned how to make potato chips, the Little Girl would always request that I serve this for merienda at least twice a month.
The secret to making the chips crispy is to slice the potatoes thinly. You can use a knife, but it is best to use a mandoline to ensure the slices are very thin.
If you would like to make your own chips all you need are two large potatoes, this will be good for 4 to 5 persons. Slice the potatoes thinly with either a knife or mandoline. In batches deep-fry the chips until they turn that beautiful golden color. Drain on paper towels. Then season with salt. For our chips I add some pepper and a little sugar.
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