These spicy chips are great to nibble on and they may also be kept stored in an airtight container for up to 3 days – but we bet they won’t last this long!
Serves 8 as a nibble.
4 Idaho potatoes
2 teaspoons Outback Spirit Tasmanian Pepper Salt (or to taste)
1 teaspoon cayenne pepper
Canola oil, for deep frying
Mix together, the Tasmanian Pepper Salt and the cayenne pepper.
Wash the potatoes and then slice as thinly as possible using a mandolin (this is ideal), a slicing attachment on a food processor or a very sharp, large bladed knife. Place the slices into cold water to prevent oxidization and the cold water will also prevent them sticking to each other.
Heat about 3-5 cm canola oil in a deep fryer or a large wok - the oil must be very hot, but not smoking.
Drain the potatoes and pat dry. Working in batches gently add the potato slices to the hot oi (best to do this one at a time to avoid sticking).
Cook for 2 to 3 minutes until golden brown all over.
Using a skimmer or a slotted spoon gently lift the slices from the pan and drain on kitchen paper to remove any any excess oil. Keep warm while you cook the rest of the potato chips.
Toss the potato chips in the Tasmanian Pepper Salt mix and serve immediately.