I like potato chips like Pringles and Chitato..but sometimes the flavor is too savory for me coz of all the MSG they added..so i decided to try and make it myself without adding MSG.

Crispy, crunchy, savory goodness.

Potato kurkury chips#eid k pakwan

I love the salty butter flavor of "Osatsudoki" snacks, and wondered if I could recreate it at home. I gave it a try and my family loved it.☆So I published the recipe.If you slice the sweet potato too thick, it's difficult to quick-fry. Please be sure to adjust the flavor in Step 1. I added salt last, and it was nothing but a lump of salt in the end.I'm scared of flying hot oil, so I combined the oil and the sweet potato together.The oil doesn't have to be pre-warmed for you to be able to quick-fry. Recipe by Nyakun

my boys love these for a munch lol :-)

crunchy and very tasty

This is something totally different than what I usually make. This recipe is not for weightwatchers. But if you have a family member (or a husband) that likes to buy potato chips but just eats a little and leaves it forgotten in the cupboard then this recipe is perfect for you, as long as the potato chips are not expired yet.

Jab ya recipe banai sab ko pasand ai or sab nay enjoy kaya. Bohat yummy bantay ha.

Potato chips galore

I started with the potato roll recipe posted by chef SALG in here, but experimented and made changes, I am afraid I will forget them if I dont post them in here. Thank you, Salg.

One russet potato makes 40 potato chips on the mandolin, each 1/8 inch thick, 3 millimeters, the perfect thickness for crispy, crunchy chips. Takes less than five minutes, in a cast iron skillet, no odor.Oxo mandolins are $46 on amazon. I have had mine for 15 years. I cut mostly by hand, but 1/8 inch thick is tedious.We use canola oil, drop one chip in the oil when we pour the oil in, add the rest of the chips when the test chip starts baking. The oil is refiltered through a paper towel and reused.