![]() Fry: Since potato chips have more surface area than french fries, you'll need to use more oil. (This helps remove any starch that may have settled between the slices.) Allow to drain for several minutes. When you're ready to fry, put the chips in a colander and rinse briefly under cold-running water. ![]() That's the starch being released from the spud.) Refrigerate for 30 minutes, an hour, or even overnight. Place the raw chips in a large bowl and cover the completely with water. :-( Prep: Thinly slice the potato with a mandoline or potato peeler. Otherwise, they'll stick together while frying and get chewy instead of crispy. You need to remove as much starch from the chips as possible before frying. Unlike cold oil fries, potato chips do require some advance preparation.
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