Serves 1
Directions
- 1Prepare a 2% salt brine by adding 2 grams of salt for every 100 grams of water needed to cover the chips.
- 2Bring the salt brine up to a boil or a simmer.
- 3Slice the potato thinly using a mandolin, just thin enough to see through but thick enough to stand up.
- 4Keep the sliced potatoes in cold water to prevent oxidation and wash off excess starch.
- 5Pour the simmering brine over the sliced potatoes and let it sit for 3 minutes.
- 6After 3 minutes, lay out the brined chips onto a paper towel on a wire rack to dry, patting out any excess moisture.
- 7Add the dried potatoes to a fryer with oil heated around 325 to 375°F (163-190°C).
- 8Move the chips around to prevent them from sticking together.
- 9Cook until the chips are golden brown.
- 10Once cooked, remove the chips from the oil and let them cool on a wire rack.
- 11Add any additional flavoring or seasoning you like, or enjoy them as is.
Ingredients
- 2 grams Salt
- Water
- Potato
Equipment
Mandolin slicerScalePotFrying panPaper towelWire rackChopsticksMesh skimmerBowl
Tips
- The secret to perfect chips is a 2% salt brine.
- Pouring hot brine over the potatoes bursts starch molecules for a perfect chip.
- Moving everything around in the fryer prevents sticking.
- You can use other ingredients like sweet potato, sunchoke, or parsnip.
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