Chips
6 servings
60 minutes
Chips are one of the most popular and beloved crunchy snacks in the world. Their history began in 1853 in the USA when chef George Crum decided to slice potatoes into ultra-thin pieces and fry them until crispy to please a picky customer. Since then, chips have become a staple at parties, movie screenings, and cozy evenings. Classic potato chips have a golden crust, thin and crispy texture, and their rich flavor is enhanced by sunflower oil and salt. They pair perfectly with dips, spices or are simply enjoyed on their own. These simple yet surprisingly appetizing slices have become a true gastronomic legend uniting generations of snack lovers.
1
Clean and slice the potatoes into thin rounds. It's better to use yellow potatoes. Rinse them and leave in cold water for 30 minutes. Then dry them.
- Potato: 1 kg
2
Place the potato slices on a towel, salt, and mix. Heat oil in a deep pan to 150 degrees. Fry the potatoes in batches, leaving enough space for the slices, and cook until golden brown. Remove with a slotted spoon and place on a plate lined with paper towels. Send the next batch to the pan.
- Salt: to taste
- Sunflower oil: 450 ml
3
Once all the potatoes are prepared this way, heat the oil to 180 degrees, fry the potatoes in batches again until crispy. Sprinkle with salt and serve immediately.
- Sunflower oil: 450 ml
- Salt: to taste