PREPARATION METHOD
Purple crisps! A delicious snack, but also a fun garnishing for a dish: your guests will certainly be surprised! Do note: we use purple, firm texture, truffle potatoes for this recipe. Firm texture potatoes are normally not ideal for making crisps: we recommend that you not use any other firm texture potato variety for this recipe to prevent disappointing results!
NUMBER OF SERVINGS
- Number of servings: 2
COOKING ACCESSORIES
- Deep-fryer with oil or frying fat
- Skimmer
- Paper towels
- Peeler (or mandoline slicer)
INGREDIENTS
- A few truffle potatoes
- Salt, preferably coarse sea salt
METHOD OF PREPARATION
- Heat the deep-fryer to 150 degrees.
- Cut thin slices from the potatoes using the peeler
- Fry the slices in the deep-fryer one handful at a time: not too many, as the slices will otherwise stick together.
- Deep-fry the slices until the edges are light brown and remove them from the fryer with the skimmer.
- Allow the slices to dry on kitchen towels and sprinkle with salt.
Enjoy!
Additional information
| Soort aardappel | Firm cooking |
|---|---|
| Basisbereiding | Deep-fry |
| Gang | Side dish, Snack |
| Bereidingstijd | 20 to 30 minutes |
| Moeilijkheidsgraad | ★☆☆ (1 star) |
| Keuken | Western |
PREPARATION METHOD
Purple crisps! A delicious snack, but also a fun garnishing for a dish: your guests will certainly be surprised! Do note: we use purple, firm texture, truffle potatoes for this recipe. Firm texture potatoes are normally not ideal for making crisps: we recommend that you not use any other firm texture potato variety for this recipe to prevent disappointing results!
NUMBER OF SERVINGS
- Number of servings: 2
COOKING ACCESSORIES
- Deep-fryer with oil or frying fat
- Skimmer
- Paper towels
- Peeler (or mandoline slicer)
INGREDIENTS
- A few truffle potatoes
- Salt, preferably coarse sea salt
METHOD OF PREPARATION
- Heat the deep-fryer to 150 degrees.
- Cut thin slices from the potatoes using the peeler
- Fry the slices in the deep-fryer one handful at a time: not too many, as the slices will otherwise stick together.
- Deep-fry the slices until the edges are light brown and remove them from the fryer with the skimmer.
- Allow the slices to dry on kitchen towels and sprinkle with salt.
Enjoy!
Additional information
| Soort aardappel | Firm cooking |
|---|---|
| Basisbereiding | Deep-fry |
| Gang | Side dish, Snack |
| Bereidingstijd | 20 to 30 minutes |
| Moeilijkheidsgraad | ★☆☆ (1 star) |
| Keuken | Western |
