Black Pepper Potato Chips
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 394, total fat 28 G., saturated fats 5 G., proteins 4 G., carbohydrates 34 G., fiber 3 G., cholesterol 0 mg, sodium 440 mg, sugar 1 G.
Calories 394, total fat 28 G., saturated fats 5 G., proteins 4 G., carbohydrates 34 G., fiber 3 G., cholesterol 0 mg, sodium 440 mg, sugar 1 G.
With this recipe, homemade potato chips are just as crispy and delicious as store-bought, with the only difference being that you can adjust the amount of salt and use freshly ground black pepper instead of artificial flavors. When preparing the chips, it's important to remove as much starch as possible from the sliced potatoes and thoroughly dry the slices before frying.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Peanut oil for frying
- 2 large potatoes, thoroughly washed
- 1 teaspoon freshly ground black pepper
We recommend
Recipes with similar ingredients: potato, black pepper
Cooking the dish according to the recipe:
- Heat peanut oil in a deep fryer to 150°C.
- Slice the potatoes very thinly (0.3 cm) using a mandoline or V-shaped slicer. Soak the potatoes in a large bowl of cold water for 30 minutes. Drain the potatoes in a colander and pat dry with paper towels (it's best not to try placing wet potatoes in hot oil).
- Fry the potatoes in batches, a handful at a time, for about 3 to 4 minutes.
- Once the chips are golden brown, remove them from the fryer and place them on a paper towel-lined baking sheet. Season generously with salt and pepper.
Note
The biggest secret to crispy chips is to soak the sliced potatoes in cold water to remove excess starch. If you're in a hurry, place the sliced potatoes in a large bowl of water and toss gently.
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