So these were first brought to my attention in Australia, Byron Bay more exactly. They put these in their infamous oci (octopus) salad that my parents just love to make. We have tried to recreate them and have been pretty good.
For the process we use a mandelin, which slices the potato super thin. You may want to play around with the slice size, as they are personal preference...BUT watch out for your hands
once the potatos are sliced, than dip them in ice cold water and pat them dry.
Now this is when you get to start frying them.
Put them in an inch of oil and put it a med-high heat. DO NOT OVERHEAT, and stay watching oil for this time.
Put a chip in a see once it starts to bubble around it. Once this chip is cooking you can put the other chips in. Make sure to not over crowd the pan.
Cook them till they are slightly brown on the edges, but not much longer or they will taste kind of burnt.
Now when you take them off, i drain the oil with newspapers transferring to one, and than another...
These are great on salads, burgers, plain or really with most things...so enjoy
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