Anytime crisps

Have you tried making potato chips at home only to have them turn out limp and soggy? Here’s a simple recipe for you to turn out those

delicious crisps.


• 6 or more medium/large potatoes

• Oil or fat for deep frying

• Salt

• Chilli powder (optional)


• Wash and peel the


• Slice very thin — an old fashioned cabbage slicer can be used or use a sharp knife or food processor with a thin slicing blade.

• Put the slices at once

into a bowl of cold

water and let stand for at least one hour.

• Ice water is best, but you can set the whole bowl in the refrigerator if you wish.

• After an hour, dry the potato slices well by shaking them in a towel.

• Fry in hot oil at high heat until a light golden brown.

• Don’t try frying too many at once.

• Drain on paper towels or any kind of plain crumpled absorbent paper.

• If you haven’t any paper, use a worn dish towel.

• Salt lightly. You could add chilli powder if you like.

These can be kept for some time if they are

sealed in plastic bags or containers. Serve them with dip of your choice. — Agencies