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Chili Lemon Potato Crisps
By Andy | April 28, 2008
Chili Lemon Potato Crisps
Makes 8 serves
Prep time : 10 minutes
Cooking time : 20 minutes
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Ingredients
1 kilogram waxy potatoes, peeled. Store submerged in water until needed.
Enough vegetable oil to fill a saucpean 5 cms deep for deep frying.
1 teaspoon chili flakes.
1 teaspoon lemon pepper seasoning.
1 teaspoon rock salt.
Method
Combine chili flakes, lemon pepper and rock salt into spice grinder.
Process until a fine powder.
Heat oil to 190C - a wooden spoon dipped into the oil will bubble like it is being fried.
Working with 1 potato at a time, pat dry and peel strips off the potato.
About every 100 grams of potato strips, add them to the hot oil and fry for 2-3 minutes per batch.
Using a slotted spoon, remove from oil and plac on a wire rack.
While chips are still hot, sprinkle with the chili and lemon salt seasoning.
Allow to cool completely before storing in an airtight container.
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Topics: Other Snacks, Vegetarian |
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