Ingredients
- 6 medium (1kg) Red Jacket potatoes, unpeeled, very thinly sliced
- Vegetable oil, for deep-frying
- 1/2 teaspoon smoked paprika
- 2 teaspoons sea salt
Directions
- Step 1
Layer potato between sheets of paper towel to remove excess moisture. Stand for 10 minutes.
- Step 2
Heat oil in a wok or large deep frying pan over medium-high heat. Deep-fry potato, in batches, until golden. Using a slotted spoon, transfer crisps to a tray lined with paper towel. Stand for 15 minutes.
- Step 3
Combine paprika and salt in a large bowl. Add crisps. Toss to coat. Serve.
Serving size: 4
Recipe courtesy of taste.com.au