Recipe

Deep-fried crisps

Deep-fried crisps make the perfect party snack.

Jan 31, 2005 1:00pm
  • 1 hr cooking
  • Serves 8
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Ingredients

Deep-fried crisps
  • 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

Deep-fried crisps
  • 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.

Notes

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

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