Who has never dreamed of making those crunchy chips, but at home? I tested various techniques and in the end I discovered an economic recipe that transforms simple potatoes into golden and irresistible sticks.
The secret is in preparation in two fried foods and rest in the refrigerator, ensuring perfect crunchiness even hours after ready. Ideal for those looking for economic and tasty options for everyday life, this recipe will win even the most demanding palates.
How to make chips
To be successful in the recipe, start cooking the potatoes partially, then cool them and leave them in the refrigerator for 12 hours. This break is essential for the starch to be solved, ensuring the crunchy consistency.
During the frying, do it in two steps: the first to cook inside and the second in brown. Finish with dust and coriander for a special touch. Take a look at the complete recipe below with suggestions and suggestions.
Recipe ingredients
- 700 g of potatoes
- ¼ teaspoon of salt
- 1 tablespoon of dust
- 1 tablespoon of chopped fresh coriander
- 3 tablespoons of corn starch
- Fry
Methods of preparation
Prepare the potatoes:
- Peel and cut into thin sticks.
- Dip in boiling water with salt for 3 minutes.
Freshly fresh:
- Transfer the potatoes to a bowl with cold water to stop cooking.
- Drain and dry well with paper towels.
Marine in starch:
- Mix the corn starch until it covers all the sticks.
- Refrigerate for 12 hours in an open container.
First frying:
- Heat the oil and fry the potatoes for 6 minutes over medium heat.
- Drain and let it cool 30 minutes.
Second frying:
- Fry for 3 minutes in very hot oil until golden brown.
- Drain on absorbent paper.
Final spices:
- Sprinkle with powder and coriander powder, shaking gently to distribute.
SUGGESTIONS
Use Asteri or Dutch potatoes: they have less water and more starch. Never jump the rest in the refrigerator: this is what prevents them from being drenched. For the vegan version, replace the dust with smoked paprika.
Combinations
- Serve with mustard and honey sauce For a sweet and spicy contrast.
- Accompany homemade hamburgers or Budget budgets.
- For one Vegetarian snacksJoin with avocado sauce and diced yogurt.
Conclusion
This double refrigeration technique transforms common potatoes into a crunchy restaurant, a worthy experience. The best? All made with accessible and complicated ingredients.
Try and look at how easy it is to impress family or friends with a dish that seems simple, but there are secrets that make the difference.
Can I use wheat flour instead of corn starch?
Not recommended. The starch creates a thinner and crunchy layer, while the flour can often make the dough.
How long do the potatoes after fried potatoes?
Up to 4 hours at room temperature, but the ideal is served immediately.
Do I have to leave 12 hours in the refrigerator?
YES! This time it allows the starch to hydrate completely, ensuring the consistency.
Which oil is it better to fry?
Soy or sunflower oil, which support high temperatures without burning.
Can I freeze the potatoes before frying?
YES! After resting in the refrigerator, freeze in a plastic bag for a maximum of 1 month.
