You need to slice the peeled potato very thin in an ideal world you?ll have a proper mandolin, but this is not the sort of utensil that springs speedily to hand in the modern kitchen.
Then let the potatoes soak in water to get the starch out.
They?re not ready for frying until they are beginning to curl.
Drain them, pat them dry, and then watch them dance in the hot oil.
Fry in hot oil at 390? f. until a light golden brown.
Now don't try frying too many at once, it is better to put one layer on the frying basket.
Drain on paper towels or any kind of plain crumpled absorbent paper.
You have to watch somewhat carefully the period between undercooked and burnt is about 15 seconds.
Season lightly with salt and don?t forget to experiment with different seasonings! I like to use smoked paprika with cayenne or even some of the store bought seasonings.
Serve and Enjoy!
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|Serving Size: 1 Serving (111g)|
|Recipe Makes: 20|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 137.5mg||5 %|
|Potassium 466.1mg||12 %|
|Total Carbohydrate 19.3g||6 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 16.9g|
|Protein 2.2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 85
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