Purple Peruvian Potato Chips
Patricia @ ButterYum
Today is Halloween so I thought I'd share these neat purple potato chips I made recently. I won't go into all the details of how here, but you see a quick photo tutorial here on my post for Small Batch Potato Chips. Have a safe holiday out there!
The process is very easy - here's how:
Heat the oil to about 350F. You don't have to use an oil thermometer. Check the oil temperature by dropping one potato slice into the oil. If it bubbles like this, the oil is hot enough to make chips.
Heat about an inch of oil in a good quality nonstick pan. I'm using my favorite nonstick by Swiss Diamond - it can hold up to the heat and clean up is a breeze.
Working in small batches, fry a few chips at a time until the edges begin to curl and turn golden brown, then flip.
Continue frying on second side until they are nice and toasty all over. Don't let them go too long - they'll darken a bit as they cool.
Drain chips on paper towels and sprinkle with very finely milled popcorn salt while they're still warm. Because the popcorn salt is so finely milled, it sticks to the chips better than table or kosher salt.
Purple Peruvian Potato Chips
Ingredients
purple peruvian potatoes
peanut or canola oil
popcorn salt to taste
Directions
Slice potatoes very thin using a mandolin slicer (about 1/32-inch thick).
Heat about an inch of oil in a saucepan until the oil reaches 350F (I use a thermometer and a good quality non-stick saucepan).
Carefully slide individual potato slices into the hot oil, being careful not to overcrowd the pan (this process will take several batches).
When the edges of the potato slices begin to curl and brown, carefully turn the slices over.
Use a heat proof scoop to remove potato chips from pan when the desired color is achieved; drain well on paper towels.
Immediately sprinkle lightly with popcorn salt.
Note
Popcorn salt is very fine and will stick to the chips better than kosher or table salt.
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