Crispy Potato Chips

These chips do not need to be fried twice because they are so thin. The coating of potato flour keeps them crisp and prevents oil absorption.

Serves 5
Recipe Category
Products in this recipe

Potato Spice


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1 kg (± 10 medium size) Mediterranean potatoes
3 T (45 ml) potato starch (sometimes called potato flour) or riceflour or cornflour
clean canola oil for frying
Ina Paarman’s Potato Spice

Peel the potatoes. Cut them into thin slices. Recut these slices into very fine strips. Rinse and dry chips very well in a clean dishcloth.
Toss the sliced chips in a dry dishcloth with the potato starch or rice flour to coat them lightly. The starch will absorb any excess moisture on the outside of the chips and keep the chips crisp and prevent oil absorption.
Preheat the oil to a moderate temperature, 180°C if you have a deep-fat fryer. Cook the chips in smallish batches until crisp and golden. Drain on absorbent paper. Season with Potato Spice and serve.