Swirly Purple Potato Crisps
Simple to do and extra crispy with a little preparation the night before! You can make them with any potatoes, of course, but purple potatoes have a wonderful flavour and that colour!!! Try some new dips for variety!
Servings Prep Time
2-3people 15minutes
Cook Time
15minutes
Servings Prep Time
2-3people 15minutes
Cook Time
15minutes
Ingredients
Instructions
  1. 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.
  2. Keep the sliced potatoes in cold, salted water in the fridge until you are ready to fry.
  3. When you are ready for this treat, heat your oil to 375 degrees.
  4. Drain the water off your potato slices and lay them out on a towel to dry off.
  5. 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.
  6. 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.
  7. 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.
  8. When the potatoes are crispy and golden, spread on a paper towel to drain and grind your salt over top.
  9. 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!