Hot crisps! Yum, and with a sprinkle of paprika they’re even better.
Ingredients
- 6 medium (1kg) pontiac or red delight potatoes, unpeeled, very thinly sliced
- Vegetable oil, for deep-frying
- 1/2 teaspoon smoked paprika
- 2 teaspoons sea salt
Method
- Step 1Layer potato between sheets of paper towel to remove excess moisture. Stand for 10 minutes.
- Step 2Heat oil in a wok or large deep frying pan over medium-high heat. Deep-fry potato, in batches, until golden. Using a slotted spoon, transfer crisps to a tray lined with paper towel. Stand for 15 minutes.
- Step 3Combine paprika and salt in a large bowl. Add crisps. Toss to coat. Serve.
Nutrition
994 kj
Energy
10.6g
Fat Total
1.3g
Saturated Fat
3.5g
Fibre
5.1g
Protein
981mg
Sodium
28.1g
Carbs (total)
All nutrition values are per serve
Notes
About this recipe: Oil is hot enough when a cube of bread dropped into the oil sizzles. Cooking the chips twice results in a crisp coating on the outside of the chip and a light, fluffy inside.
- Author: Kim Coverdale
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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