Name: Deep-fried crisps
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: 1 kilogram bintje potatoes, peeled; vegetable oil, for deep-frying; seasoned salt; 1/2 teaspoon sweet paprika; 1 teaspoon sea salt flakes; 1/2 teaspoon freshly ground black pepper; 1 pinch cayenne pepper

Ingredients

1 kilogram bintje potatoes, peeled

vegetable oil, for deep-frying

seasoned salt

1/2 teaspoon sweet paprika

1 teaspoon sea salt flakes

1/2 teaspoon freshly ground black pepper

1 pinch cayenne pepper

Method

1.Using sharp knife, mandoline or V-slicer, cut potatoes into 2mm slices. Stand potato pieces in large bowl of cold water for 30 minutes to avoid discolouration. Drain; pat dry with absorbent paper.

2.Meanwhile, make seasoned salt; combine ingredients in small bowl.

3.Heat oil in wok or large saucepan; deep-fry potato, in batches, turning occasionally with slotted spoon, until browned lightly. Drain potato, in single layer, on absorbent paper; sprinkle with seasoned salt.

You can also use russet burbank or spunta potatoes for this recipe.
Note

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Ingredients

Method

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