Crispy Fried Potato Chips Recipe
For my crispy chicken wings, I like to make a side of potato chips for it. I prefer to use freshly cut potatoes but you can use a store-bought already cut out potato chips if you prefer or are pressed for time. I make my potatoes very crispy by peeling and soaking them in very cold water for at least 30 minutes, sometimes, soaking them in very cold water and chill in the fridge for 24hours.
Soaking washed and cut fries in cold water overnight removes excess potato starch, which prevents fries from sticking together and helps maximise the crispness of the potatoes.
- 5 (4 to 5-inches long) Irish potatoes
- Vegetable / Olive oil
- 1 teaspoon freshly ground black pepper
- Rinse the potatoes to get rid of dirt. (I never peel the back off my potatoes, I leave them on for extra fibre and I also love how crunchy and tasty they are after frying).
- Cut each potato lengthwise into thin stick pieces. The thinner they are, the crispier they will be.
- Place the fries in a large bowl with very cold water ( you can cover them if you like) then allow them to soak in the fridge and let them soak overnight or you can just let them chill in the fridge for at least 30 minutes if you are pressed for time, this will help you get rid of the excess starch in the potatoes, help keep them from oxidizing and give you your desired crispiness.
- Heat a frying pan (It’s better when you use non-stick frying pot) with vegetable oil or your preferred oil of use.5. Remove potatoes from the water, pat them dry to remove excess water. Make sure you pat them dry well.
- Scoop some of your potato chips and pour into the frying oil. There should be at least 1-inch of oil above the potatoes. Cook until potatoes are light brown, for about 6 to 8 minutes.
- Your chips are ready.
- Serve with chicken wings and ketchup or any dip, you prefer.