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Potato Crisps

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  Waxy potatoes 6 Medium (Egg Sized)
  Fat 2 Cup (32 tbs) (For Deep Frying)
  Salt To Taste

Scrub and rinse the potatoes but do not peel unless the skins are very tough and blemished.
Slice very thinly with a sharp knife or on a potato slicer bought for the purpose.
Drop them into cold water as they are cut.
Drain and rinse and dry well between the folds of a clean cloth.
Sprinkle gradually into hot deep fat, at 320° F., and fry till golden and crisp.
Remove from the fat as they brown and drain on absorbent paper.
Keep them hot while frying the rest.
Sprinkle with salt.
They can be kept in an air-tight tin for some time and be reheated when necessary.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1183 Calories from Fat 391

% Daily Value*

Total Fat 43 g66.9%

Saturated Fat 13 g64.8%

Trans Fat 0 g

Cholesterol 36.2 mg12.1%

Sodium 449.9 mg18.7%

Total Carbohydrates 191 g63.7%

Dietary Fiber 22.8 g91.4%

Sugars 8.1 g

Protein 21 g41.9%

Vitamin A 0.4% Vitamin C 340.8%

Calcium 12.5% Iron 45%

*Based on a 2000 Calorie diet

Potato Crisps Recipe