Fried Potato Chips
A crispy, golden Zhejiang-style dish made from potato slices that are soaked to remove starch before deep-frying.
Ingredients
Potatoes (peeled, cut into 1.5mm thick round slices)
500 g
Vegetable oil (about 7.5g actually used)
1000 g
Fine salt
5 g
Instructions
1
Step 1
Cut the peeled potatoes into 1.5mm thick round slices, soak in cold water, and rinse to remove the starch. Then drain thoroughly and set aside.
2
Step 2
Place a wok over high heat and add the vegetable oil. When the oil begins to smoke, scatter in the potato slices and fry over high heat. Once the slices firm up, move them to low heat and gently stir with a fork. Continue frying until golden and crisp, then remove and sprinkle with fine salt to taste.
