Crunchy, golden homemade potato crisps – the perfect snack made simple!
Ingredients
- 1 kg white potatoes
- 3 cups oil of choice
- 1-2 tablespoons NZProtein stock yeast powder - flavour of choice
Directions
- Peel potatoes and use a mandoline at one of its thinnest settings to slice potatoes.
- Add all of the potato slices to a large bowl, add water so that it just covers all slices. Add a handful of ice cubes to pull out the surface starch. Let sit for 30 mintues.
- Meanwhile, line a large casserole dish with a clean terry cloth (or other absorbant) kitchen towel.
- After 30 minutes, rinse potato slices in a colander and shake as much of the water out as you can. Then line a single layer of potatoes on the cloth-lined dish. Use either another clean absorbant cloth or paper towels to pat the top of the potato slices dry. Remove the dry slices from towel and add to a bowl or plate for frying. Repeat with the rest of the slices.
- Heat oil in a large deep pan until oil starts to bubble.
- Working in batches, add potato slices to hot oil – one layer – and cook for 3-4 minutes stirring consistently with a slotted spoon until they begin to brown
- Once browned remove chips and add to a paper towel lined cooling rack or plate and sprinkle with salt. Be sure to let them cool in a single layer to ensure that they do not become soggy as they cool.
- Let completely cool before sprinkling with yeast powder to flavour them. Store in an airtight container.