Tangy Thin Potato Finger Chips

Unlike classic French fries, these fried potato fingers are comparatively thin. They are salty and tangy at the same time. You can definitely season them with your favorite spices before serving. You can make them in bulk and can store in an airtight container. In such case, do not add salt or other seasoning ingredients in it. In the same way, you can make other types of chips to surprise your loved ones. The tangy flavor can be induced in different ways and not necessarily in the way mentioned below. All depends on your personal taste and preferences. Do not forget to serve these delicious chips with spicy and creamy dip bowl. So, let's quickly make this lip-smacking delight for our family and friends.

Tangy Thin Potato Finger Chips
Author: Shoshanna Lee



Don’t miss this crisply fried potato finger recipe which can be made in a few easy steps and can be served at the tea time with a bowl of spicy sauce or dip.

Preparation Time: 35 minutes
Cooking time: 25 minutes
Servings: 10

Ingredients:

• 3 pounds thin skin potatoes (nice & big)
• 1/2 cup lemon juice
• salt to taste
• canola oil for deep frying

Instructions:

1. If you do not have a utensil or chips maker to make finger shape, you can cut potatoes in your desired shape.
2. Start with peeling off the skin of all the potatoes.
3. Simmer 6 to 8 liters of water on a low flame in a large pot with about 1 tsp of salt.
4. In other vessel, take the same amount of chilled water with ice cubes in it.
5. Pour all the lime juice in this chilled water and mix well.
6. After peeling all the potatoes, cut finger chips directly in the simmering water.
7. Stir them for about a minute and quickly transfer them in the tangy chilled water.
8. Stir chips in this chilled water for up to 3 to 4 minutes and take out on a muslin cloth or paper.
9. Repeat this process for all the chips lots.
10. Heat canola oil in a deep sauce pan on a medium flame.
11. Once the oil heats up, quickly add all the chips earlier placed on paper.
12. Deep fry till they turn light brown.
13. Place on paper to remove extra oil.
14. Sprinkle salt on them and serve hot with tea and spicy dip.