Ingredients
- Potatoes: 600 g of quality potatoes with firm flesh (Charlotte, Bintje or Agria type).
- Seasoning: Fine fleur de sel, and according to your taste: sweet smoked paprika, Espelette pepper or dried thyme.
- Frying bath: Good quality neutral vegetable oil (sunflower or peanut).
- Water bath: Very cold water or ice cubes to remove the starch.
Preparation
- Peel and thinly slice: Peel the potatoes. Using a mandolin, slice the potatoes into very thin, even slices, approximately 1 mm thick.
- Get rid of starch: Immediately immerse the slices in a large bowl of very cold water. Rinse and change the water 2 to 3 times until the water is clear. This essential step prevents the chips from sticking together and gives them a perfect crispiness.
- Thorough drying: Drain the slices and spread them in a single layer on a clean kitchen towel. Dab gently with absorbent paper to remove all traces of water.
- Batch frying: Heat the frying oil to 170°C. Déposer les rondelles séparément dans l’huile chaude sans surcharger la poêle. Fry for about 3 to 4 minutes, stirring regularly, until golden brown and crispy.
- Draining and seasoning: Remove with a slotted spoon and place on absorbent paper. Immediately sprinkle with fine salt while the chips are hot to set the seasoning. Leave to cool before serving as an aperitif.