These are so beautiful and a very delicious treat! They could be a side dish, or you could just make a meal of them!
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| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 6 medium potatoes purple is magical!
- oil for deep-frying I used canola oil
- salt Use salted water to soak your sliced potatoes to keep them from browning.
Ingredients
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Instructions
- The night before you want to fry these up, use a spiralizing machine to slice your potatoes. You don't want to peel them, as so much nutrition and flavour is in the skin.
- Keep the sliced potatoes in cold, salted water in the fridge until you are ready to fry.
- When you are ready for this treat, heat your oil to 375 degrees.
- Drain the water off your potato slices and lay them out on a towel to dry off.
- Take half your slices and put them in the hot oil for a few minutes, until they are just beginning to brown or crisp on the edges.
- Lift the partially cooked chips in the basket and let them sit for a few moments above the oil while your fryer oil comes back to 375 degrees F.
- Return the chips to the hot oil and let cook for another 2-3 minutes, using a chop stick to move them around and help them cook evenly.
- When the potatoes are crispy and golden, spread on a paper towel to drain and grind your salt over top.
- Eat while hot and crunchy, as is, or with an assortment of delicious dips for variety! Enjoy!
Recipe Notes
Try these with A Flavour Explosion Dip or a Creamy Dilly Dip!
Before and after shots!
We like to make these in the warmer weather, when we can have the deep fryer outside. There is a lot of steam and probably oil that wafts about. So worth it, though!
