Trio of Seasoned Potato Chips
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 329
- Total Fat
- 25
- Saturated Fat
- 6
- Carbohydrates
- 21
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 7
- Cholesterol
- 13
- Sodium
- 347
- Total: 40 min
- Active: 30 min
Ingredients
Potato Chips:
1 pound russet potatoes (about 2 large)
Peanut oil, for frying
Parmesan-Rosemary Seasoning:
3 tablespoons finely grated Parmesan
1 teaspoon finely chopped rosemary
Curry Seasoning:
1 tablespoon fine sea salt
1/4 teaspoon curry powder
Manchego-Paprika Seasoning:
1/4 cup finely grated manchego cheese
1/2 teaspoon fine sea salt
1/8 teaspoon smoked Spanish paprika
Directions
- Slice the potatoes about 1/16-inch thick on a mandoline. Put the slices in tepid water, to cover, and soak for 30 minutes.
- Fill a tall, heavy-bottomed pot (like a Dutch oven) about 1/3 full with oil. Clip a deep-frying thermometer to the pot and heat the oil over medium heat to 300 degrees F.
For the seasonings:
- Combine the Parmesan and rosemary in a small bowl. In another bowl, combine the sea salt and curry powder. In a third bowl, combine the manchego, sea salt and Spanish paprika. Set the bowls aside.
- Drain the potatoes. Put the potato slices in a salad spinner and spin dry. Spread the potatoes out on a baking sheet and pat dry with paper towels.
- When ready to fry, raise the heat to high. Working in small batches, carefully add the potatoes to the hot oil and fry until golden brown, 2 to 2 1/2 minutes. Lift the chips from the oil with a slotted spoon and transfer to a paper-towel-lined baking sheet to drain. Season the chips with the desired seasonings. Repeat with the remaining potatoes, taking care that the oil returns to 300 degrees F before frying each batch. Serve warm or at room temperature.
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