Aussie Potato Crisps Recipe

Ingredients for Aussie Potato Crisps

• 1 kg potatoes, peeled and thinly sliced (about 1/8 inch thick)
• Tap Water
• Salt
• Vegetable oil, enough for deep frying

How to Make Aussie Potato Crisps

1. Peel the potatoes and use a mandoline slicer or sharp knife to slice them into very thin (1/8 inch) rounds.
2. Place potato slices in a large bowl, cover with cold tap water, and add 3 tablespoons of sea salt. Gently mix with your hands.
3. Let the potatoes soak for at least 1 hour (or up to 2 hours for extra crispiness).
4. Drain the potatoes thoroughly. Spread them in a single layer on several clean, dry tea towels. Pat them completely dry; the drier they are, the crispier they will be. Once dry, wrap the potatoes in a clean, dry tea towel while you heat the oil.
5. Fill a deep fryer or large, heavy-bottomed pot with enough vegetable oil to comfortably submerge the potatoes (about 3 inches deep). Heat the oil to 325°F (160°C). Use a thermometer to monitor the temperature.
6. Carefully add a small batch of potato slices to the hot oil, avoiding overcrowding. Deep fry for approximately 3 minutes, or until lightly golden.
7. Remove the potatoes with a slotted spoon or deep-fry basket and let them drain on a wire rack or paper towel-lined plate for about 2 minutes.
8. Repeat steps 6 and 7 in batches, frying the potatoes in 3-4 batches until golden brown and crispy. Maintain the oil temperature throughout the frying process.
9. Keep cooked crisps warm in a low-temperature oven (around 200°F/95°C) while you fry the remaining batches.
10. Once all the potatoes are fried, drain them on absorbent paper towels to remove excess oil.
11. Sprinkle generously with sea salt (and any other desired spices like chicken salt) immediately after frying while they are still warm.
12. Serve immediately and enjoy your homemade Aussie Potato Crisps!