Chips à frapper
Slap Chips. This authentic recipe is simple to make and guaranteed to impress.
Ingrédients
- 4 grosses pommes de terre
- Huile végétale, pour la friture
- Salt, to taste
- Vinaigre pour servir (facultatif)
- Sauce tomate pour servir (facultatif)
Instructions
- Prepare the potatoes: Peel the potatoes and cut them into thick sticks, about 1–2 cm wide.
- Soak the chips: Place the potato sticks in cold water for 30 minutes to remove excess starch. This helps them stay soft inside.
- First fry (blanching): Heat oil in a deep fryer or heavy pan to 150°C (300°F). Fry the potato sticks in batches for 5–7 minutes until soft but not browned. Remove and drain on paper towels.
- Second fry (crisping): Increase the oil temperature to 180°C (350°F). Fry the chips again in batches until golden brown and slightly crispy. Drain on paper towels.
- Season and serve: Sprinkle with salt and serve immediately with vinegar, tomato sauce, or gravy.
