Side Pannel
Curried Potato Chips
Ingredients List
- 1 lg Idaho potato
- 1 c Vegetable oil
- -for frying
- 1 Garlic clove(s)
- -finely minced
- 2 ts Mild curry powder
- 1/4 ts Salt
Directions
Peel the potato if desired, it is not necessary. Slice it very thin and put
the slices in a colander. Rinse them with cold water and dry them between
paper towels.
Heat the vegetable oil in a 10-inch skillet to about 350F. It is hot enough
when a potato slice sizzle on contact.
Fry the chips in batches, 5-6 at a time, and keep them moving as they cook
to make sure they brown evenly and don't stick. When they turn golden
brown, use tongs or a slotted spoon to remove the chips to paper towels to
drain.
When all the chips are fried, place them in a bowl. Place about 1 tbs of
the hot frying oil in a small bowl, add the garlic and let it sit for 30
seconds. Add the curry powder and salt and stir well. Drizzle this mixture
over the chips and toss very gently to coat all the chips. SErve warm or at
room temperature.
the slices in a colander. Rinse them with cold water and dry them between
paper towels.
Heat the vegetable oil in a 10-inch skillet to about 350F. It is hot enough
when a potato slice sizzle on contact.
Fry the chips in batches, 5-6 at a time, and keep them moving as they cook
to make sure they brown evenly and don't stick. When they turn golden
brown, use tongs or a slotted spoon to remove the chips to paper towels to
drain.
When all the chips are fried, place them in a bowl. Place about 1 tbs of
the hot frying oil in a small bowl, add the garlic and let it sit for 30
seconds. Add the curry powder and salt and stir well. Drizzle this mixture
over the chips and toss very gently to coat all the chips. SErve warm or at
room temperature.
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