These thin, crispy game chips are so called because they were traditionally served with game, with a waffle texture made with a special crinkle cutter. They are just as delicious, however, sliced thinly with a knife. Serve them hot.
Prep time: 10 minutes | Cooking time: 20 minutes
SERVES
two
INGREDIENTS
- 2 desiree potatoes
- Vegetable oil, for deep frying
METHOD
- Preheat a deep fat fryer (or you can use a saucepan filled a third full with oil), to 170C. Have some kitchen paper handy.
- Peel the potatoes and, using a mandolin if you have one, or a sharp knife, slice them thinly to make wafer-thin discs. If you have a crinkle-cutting blade, use that to make waffle crisps.
- Wash the slices thoroughly and dry carefully on kitchen paper.
- Deep-fry the potato slices for a couple of minutes or until golden brown, then use a slotted spoon to remove the chips and leave them on a fresh piece of kitchen paper to drain off the excess oil. It’s best not to overload the oil, and give them time to crisp up.
- Season generously with salt and pepper and serve while still hot.
September 13, 2020 at 12:00PM
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Game chips recipe - Telegraph.co.uk
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Chips
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