Deep-fried potato crisps
1.Using sharp knife, mandoline or V-slicer, cut potatoes into 2mm slices. Stand potato pieces in large bowl of cold water for 30 minutes to avoid discolouration. Drain; pat dry with paper towel.
2.Meanwhile, make seasoned salt.
3.Heat oil in large saucepan; deep-fry potato, in batches, turning occasionally with slotted spoon, until browned lightly. Drain potato, in single layer, on absorbent paper; sprinkle with seasoned salt.
4.In a small bowl, combine all ingredients. Mix well.
After experiencing the flavour and crunchiness of homemade crisps, you will never need to open another packet again. You can also use russet burbank or spunta potatoes for this recipe.Note