Potato crisps

Hot crisps! Yum, and with a sprinkle of paprika they're even better.

• 6 medium (1kg) pontiac or red delight potatoes, unpeeled, very thinly sliced
• Vegetable oil, for deep-frying
• 1/2 teaspoon smoked paprika
• 2 teaspoons sea salt

Energy 994kJ	Fat saturated 1.30g
Fat Total 10.60g	Carbohydrate sugars g
Carbohydrate Total 28.10g	Dietary Fibre 3.50g
Protein 5.10g	Cholesterol mg
Sodium 981.00mg

All nutrition values are per serve.

1. Step 1

   Layer potato between sheets of paper towel to remove excess moisture. Stand for 10 minutes.

2. Step 2

   Heat oil in a wok or large deep frying pan over medium-high heat. Deep-fry potato, in batches, until golden. Using a slotted spoon, transfer crisps to a tray lined with paper towel. Stand for 15 minutes.

3. Step 3

   Combine paprika and salt in a large bowl. Add crisps. Toss to coat. Serve.

About this recipe: Oil is hot enough when a cube of bread dropped into the oil sizzles. Cooking the chips twice results in a crisp coating on the outside of the chip and a light, fluffy inside.