Curry Potato Chips

Potato chips were invented in 1853 by George Crum, a Native American chef, in response to a customer’s complaint that his fries were too thick.

This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 4.

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Medium

Curry Potato Chips

Cooking Method: Frying Cuisine: Indian, International Courses: Any, Appetizer, Snack Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Potatoes
• 2 teaspoon Curry Powder
• 1 teaspoon Salt
• 1 cup Vegetable Oil

Instructions

1. Peel and slice the potatoes into thin chips.
2. Rinse the sliced potatoes in cold water and pat them dry.
3. In a large bowl, mix curry powder and salt.
4. Add the potato chips to the bowl and toss until evenly coated.
5. Heat vegetable oil in a deep pan or fryer.
6. Fry the potato chips in batches until golden brown and crispy.
7. Remove the chips from the oil and drain on paper towels.
8. Sprinkle with additional salt, if desired.
9. Allow the chips to rest for 5 minutes before serving.
10. Serve the curry potato chips hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 28g10%

Sugars 2g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.