Rusteak Chips Recipe
house made potato chips tossed in fresh herbs & salt
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Ingredients
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Chips
Herb Mixture
Method
Preparing the Potatoes
- 1
- 2
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, which helps achieve crispiness.
Frying the Chips
- 3
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 4
Dry and Fry Potato Slices
After 30 minutes, drain the potato slices and pat them dry with paper towels to remove excess moisture. Carefully add a handful of potato slices to the hot oil, being cautious of splatters. Fry in batches to avoid overcrowding the pot.
- 5
Cook Until Golden Brown
Fry the potato slices for about 3-4 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove the chips from the oil and transfer them to a paper towel-lined plate to drain excess oil.
- 6
Season with Salt
While the chips are still hot, sprinkle them with salt to taste.
Herb Mixture Preparation
- 7
Chop the Herbs
Finely chop the fresh parsley, rosemary, and thyme. You should have about 1 cup of chopped parsley and 2 tablespoons each of chopped rosemary and thyme.
- 8
Combine with Black Pepper
In a small bowl, mix the chopped herbs with black pepper. This will be used to toss the chips.
Toss and Serve
- 9
Toss Chips with Herb Mixture
In a large bowl, toss the freshly fried chips with the herb mixture until evenly coated.
- 10
Serve Immediately
Serve the RusTeak Chips immediately while warm and crispy. Enjoy!
