Content

• Steps
• Tips
• Warnings
• What do you need

Spicy crispy chips and fries are a real belly feast!

Steps

1. 1 Determine if you will cook frozen potato chips (this will be faster) or fresh potato chips. This method works for both types of chips.
2. 2 If you will be making chips from fresh potatoes, choose the “mealy potato” variety that is low in water. For chips and French fries, varieties such as Sante, Fresco, Zarya, Effect, Zavorovsky, Ilyinsky, Ramensky, Kalinka are suitable. Ask the seller for help.
3. 3 Peel and cut potatoes into chips according to the following guidelines:
   • For French fries, cut the potato wedges lengthwise, about ½ cm wide.
   • Chips can be 1.5 cm wide and high, or the length of a potato.
   • Potatoes for wedge slices are first cut into a thickness of 2.5 cm, and then diagonally, so that a triangle is cut in the cut.
   • No precise ruler cutting of potatoes is necessary.
4. 4 Heat the pan with oil - peanut, rapeseed, vegetable oils are great for these purposes, as they will not burn when heated.
5. 5 For thick chips and wedges, the temperature should be between 150 and 160C. You can measure the temperature of the butter either with a cooking thermometer or with a piece of bread. Dip a slice of bread in butter, small bubbles should appear right away, the bread should brown within 1 minute.
6. 6 For large uncooked chips and wedges, dip them in oil. You can rinse the potatoes first, but they must be dried on a paper towel, otherwise they will burn.
7. 7 Remove the chips when they turn light golden, this can happen after 5 minutes. The potatoes should be well done.
8. 8 For French fries (raw), frozen or fresh chips, heat the butter to 175C (a slice of bread should brown in butter for 10-20 seconds), add the chips and cook until crispy and golden brown.
9. 9 Season with spices and serve. Bon Appetit!

Tips

• You can purchase a special potato shredder or chip grater and slice the potatoes perfectly!
• Do not pour out the oil after the first batch of chips, each time it tastes better, gaining a "chip" flavor. You can cook 5 servings of chips in the same oil, and only then change it.
• Cook in batches to make it easier.
• If you are using ready-made frozen chips, defrost them beforehand, otherwise they will cool the oil and not fry.
• The larger the potato slices, the less fat they will absorb.

Warnings

• Choose a deep skillet and fill it no more than half full to avoid splashing the oil out.
• Keep the lid of the skillet ready in case the oil splashes. Turn off the heat immediately.

What do you need

• Oil
• Deep frying pan
• Refractory slotted spoon or colander
• Potatoes or frozen chips (defrost beforehand)
• Paper towels for drying potatoes
• Spices and sauces