Chips Recipe

Inspired by La Carreta

Time1h

Serves8

Make Chips 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 peel the Russet potatoes. Slice them thinly using a mandoline slicer or a sharp knife, aiming for about 1/8 inch thickness.
2
Soak the Potatoes
Place the sliced potatoes in a bowl of cold water and let them soak for at least 30 minutes. This step helps to remove excess starch and makes the chips crispier.
3
Dry the Potatoes
After soaking, drain the potatoes and pat them dry with paper towels to remove moisture.
4
Heat the Oil
In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil is at the right temperature.
5
Fry the Potatoes
Carefully add a handful of potato slices to the hot oil, frying in batches. Fry until golden brown and crispy, about 3-4 minutes.
6
Drain and Season
Remove the chips from the oil using a slotted spoon and drain on paper towels. Immediately sprinkle with salt, paprika, and garlic powder while still hot.

7
Cut the Tortillas
Stack the corn tortillas and cut them into triangles, creating 6-8 pieces per tortilla.
8
Heat the Oil
In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).
9
Fry the Tortilla Chips
Carefully add the tortilla triangles to the hot oil in batches. Fry for about 2-3 minutes or until they are golden and crispy.
10
Drain and Season
Remove the tortilla chips from the oil using a slotted spoon and drain on paper towels. While still hot, sprinkle with salt and drizzle with lime juice.