Hand-cut Potato Chips Bravas With Romesco Recipe

Time1h

Serves4

Make Hand-cut Potato Chips Bravas With Romesco Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Potatoes
Wash and scrub the Russet potatoes thoroughly under cold water to remove any dirt. Pat them dry with a kitchen towel.
2
Slice the Potatoes
Using a sharp knife or mandoline, cut the potatoes into thin slices (about 1/8 inch thick). Try to make the slices uniform for even cooking.
3
Soak the Potato Slices
Place the sliced potatoes in a large bowl of cold water and let them soak for at least 30 minutes to remove excess starch. This will help achieve a crispier chip.
4
Heat the Oil
In a large, deep pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
5
Fry the Potato Chips
Working in batches, carefully add the soaked and drained potato slices to the hot oil. Fry them for about 3-4 minutes or until they turn golden brown and crispy. Avoid overcrowding the pot.
6
Drain and Season
Using a slotted spoon, remove the fried chips and transfer them to a plate lined with paper towels to absorb excess oil. While still hot, sprinkle with sea salt to taste.