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The secret of potato chips is the way to prepare it, which is actually quite simple.
Potatoes that should preferably be of Asterix quality (they have a slightly reddish/purple external part), however, any other potatoes will also be crispy, should be peeled, washed and dried.
Heat the oil (as for frying potatoes) preferably in a large pan, as the potatoes will take up space horizontally.
With a grater, grate the potato directly over the hot oil this is the great secret, no grating or chopping beforehand.
Attention: Be careful to grate quickly, as soon as you start grating, steam will rise from the potatoes and can burn your hand.
As soon as you grate the potatoes, you can give them a stir.
They will be ready much faster than usual, you will feel that they are already crispy just by stirring with the slotted spoon before they are even golden.
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