// Souffled
potato chips
Souffled
potato chips ar a wonderful puffed, golden-brown alternative
to traditional deep-fried potatoes. In appearance, they look
like a small, oval inflated balloon and make a good accompaniment
to roast fowl or grilled meat.
1/ You will
need very large potatoes, a mandoline for slicing, heated oil
in two different deep-fat fryers and a spider for removing
potatoes from the hot oil.
2/ Peel and turn the potatoes,
shaping them into a sooth oval. Do not wash them after you
have peeled them. Trim to provide one flat suface.
3/ Slice with the mandoline
into oval slices aboit 3 mm thick.
4/ Dry
well in a towel.
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5/ Oil
should be heated between 120° and 130°C. If you
don’t have thermometer, put a potato slice into
the oil – when it floats to the surface, the temperature
is right.
6/ 1st
step : Put the potato slices in the oil heated to
120° - 130° as they cook, they should turn over and
over in a circular motion in the hot oil.
2nd step : As soon as they start to puff up,
remove from the first deep fryer and plunge them into a second
deep-fryer with oil heated to 180°.
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