When visiting my niece Siri at her very first apartment, she served us this snack which hit the spot after a long drive in the car. She said she whipped it together with what was in her spice rack. You can use her mixture or use your own favorite spices — Cajun, Adobo, or Old Bay, a popular seasoning here in Maryland. These treats are a great appetizer or a side for your veg friendly sandwich or burger. Siri prepared these with russet and sweet potatoes. I used russet and purple sweet potatoes.
This recipe is vegan and gluten-free.
- 2 large russet potatoes
- 2 large sweet potatoes
- 1/4 - 1/2 cup canola oil (enough to be 1/8" deep in your fry pan)
- 2 to 4 tsp of sea salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 2 tsp paprika
- 2 tsp Italian herb seasoning
- Measure seasoning into a small bowl and set aside.
- Wash potatoes, but leave the skin on.
- Thinly slice all potatoes, but if you are using different types of potatoes, keep them separate since they will cook at different rates.
- Rinse after slicing and dry well in a colander over towels. To avoid grease splatters, make sure most of the water drains before frying.
- Heat oil in a large skillet or saucepan over medium heat until oil is shimmering. Test your oil by dropping in a small, thin slice of potato. If it immediately starts "dancing" and bubbling, the oil is ready.
- Carefully drop potato slices in oil and form a single layer. Remember to only cook one type of potato at a time and if using sweet potatoes, keep a close eye on them as they tend to burn easily.
- Fry until slightly puffy, lightly browned, and crispy.
- Remove with tongs or a spider spoon and immediately set on a plate covered in paper towels or a clean cloth.
- Once cooled and most of the oil has drained, sprinkle with seasoning mixture and transfer to a large mixing bowl.
- Repeat with the rest of the potatoes.
- Once all of the chips are done, sprinkle with remaining seasoning and toss well before serving.
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