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