Spicy Home-made Potato Chips

 

Oil for deep-frying

2 lbs (1 kg) potatoes, thinly sliced

1 sprig celery, leaves only, sliced, to serve

 

Spice Paste

5–6 red finger-length chilies, sliced

5 shallots

2 tablespoons oil

1 teaspoon sugar

5 tablespoons fresh lime juice

1 teaspoon salt

 

1 Heat the oil in a wok over medium heat until hot. Deep-fry the potato slices until crispy and golden brown, 2 to 3 minutes. Remove and drain on paper towels. Set aside.

2 To make the Spice Paste, grind the chilies and shallots to a smooth paste in a mortar or blender. Heat the oil in a wok over medium low heat, stir-fry the paste until fragrant, about 3 to 5 minutes. Add the sugar and lime juice, and stir-fry for another 1 to 2 minutes, then add the salt and mix well.

3 Reduce the heat to low, add the potato crisps and mix thoroughly until well coated, about 5 minutes. Remove from the heat and sprinkle with celery leaves before serving.

 

Serves 4

Preparation time: 20 mins

Cooking time: 20 mins