TO FRY POTATO CHIPS
Peel and wash the potatoes. Dry well. Cut in lengths of equal thickness to serve with grills, or into strips like matches for cocktail chips, or trim the potato at each end and cut into rounds the size of a half-crown piece, or slice them vexy thinlv to make erisp3. No matcer which way you cut them, make the frying fat hot, but it must on no account boil. Put a few chips in the frying basket, plunge the basket into the fat, and cook tke potato over a moderate heat until tender and slightly coloured. Remove the basket at once, place the potatoes on a sxeve to get partly cold. Replace the fat on the fire, and when a blue vapour rises plunge the chips in a second time. Shake them about in the basket until they are swollen and crisp. Remove at once. When frying these do not put too many in the frying basket at once.
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Bibliographic details
Hawke's Bay Herald-Tribune, Issue 147, 9 July 1937, Page 11
Word Count
163TO FRY POTATO CHIPS Hawke's Bay Herald-Tribune, Issue 147, 9 July 1937, Page 11
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