These crispy chips are best served fresh and warm, but they also make a perfect snack anytime.
Ingredients:
- 1 lb (500 g) potatoes
- Salt, to taste
- pepper powder, to taste
- Oil for frying (vegetable or canola oil)
- Optional: chili powder for heat
Instructions:
- Wash and peel the potatoes using a vegetable peeler. Then, use the same peeler to slice the potatoes into very thin, almost transparent rounds.
- Once all the slices are prepared, wrap them in a clean kitchen towel to absorb excess moisture.
- Heat oil in a deep skillet or frying pan over medium-high heat.
- Carefully drop the potato slices into the hot oil in small batches. Fry until golden and crisp, turning them over to brown evenly on both sides.
- When done, remove the chips and place them in a paper bag or on a paper towel-lined plate to drain excess oil.
- While still hot, season with salt and sprinkle with pepper powder. If you like spicy chips, add a pinch of chili powder.
