Curried Potato Chips

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Curried Potato Chips

 

2 large Idaho or Russet potatoes

2 cups peanut oil, for frying

1 clove fresh garlic, finely minced

2 teaspoons madras curry powder

kosher salt

 

Using a mandolin, thinly slice the potatoes and place

in a large bowl of cold water.

In a large heavy pot, heat the oil to 360F.

Drain the potatoes well with paper towels and fry the

chips in batches, draining on a stack of paper towels.

 

In a small bowl, add 1 teaspoon of frying oil with the

garlic and the curry powder and salt and stir well.

Carefully toss the chips with the oil mixture. Serve immediately.

 

 

 

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