Épluchez les pommes de terre puis coupez les en fines lamelles de 2 mm d’épaisseur avec une mandoline.
Trempez les lamelles dans un bol pendant 10 minutes. Rincer ensuite les lamelles. Les égoutter puis bien les sécher dans un torchon propre.
Dans une casserole ou à la friteuse, faites chauffer de l’huile de friture à 160° C environ.
Déposez les pommes de terre dedans par petites quantités.
Les laisser cuire durant quelques minutes en veillant à ce que chaque lamelle soit bien détachée les unes des autres (environ 3 à 5 minutes).
Les retirer et les égoutter sur du papier absorbant.
Les assaisonner de sel fin immédiatement après cuisson et des épices de votre choix, puis les conserver dans un endroit sec, tiède ou tempéré, jusqu’à dégustation.
Notes
L’astuce du chef :
N’hésitez pas à assaisonner les chips en fonction de vos envies : curry, curcuma, paprika… A vous de choisir !
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