Deep-fried crisps make the perfect party snack.
Using sharp knife, mandoline or V-slicer, cut potatoes into 2mm slices. Stand potato pieces in large bowl of cold water for 30 minutes to avoid discolouration. Drain; pat dry with absorbent paper.
Meanwhile, make seasoned salt.
Heat oil in wok or large saucepan; deep-fry potato, in batches, turning occasionally with slotted spoon, until browned lightly. Drain potato, in single layer, on absorbent paper; sprinkle with seasoned salt.
Seasoned salt: Combine ingredients in small bowl.
per serving 6g fat; 511kJ (122 cal)
You can also use russet burbank or spunta potatoes for this recipe.
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