Crispy potato chips are easy to make at home and always perfect for a party with cheese dips.
Ingredients
500 g cleaned and peeled Russet potatoes
Oil
Salt
Method
Slice the potato in long lengthway slices with a peeler and place on a paper towel. Allow the chips to dry for at least 20 minutes. Heat the oil to 180ºC and add ¼ of the potato slices. Cook for approx. 3 minutes or until the chips are cooked. Place chips on a wire rack to allow excessive oil drip off the chips. Season if you prefer salty chips. Repeat the process until all chips are cooked. When the chips are cold place them in a closed container with paper towels. Place the chips in a big bowl and serve with dips.
Note: To make oven baked potato chips, preheat the oven to 180ºC. Spread chips on a wire and bake for approx. 15 minutes.
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