Preparation time: 15 min.
Peel and wash the potatoes thoroughly
Cut the potato into thin slices on the mandolin (2 to 2.5 mm).
Use a round cutter to make small circles
Wash the circles again and pat them dry.
Separate the egg yolk from the egg white.
Sprinkle half of the slices with flour. Lightly coat the other half with egg white.
Place the slices on top of each other and pat dry.
Take the fryer basket out of the fryer. *
Deep fry in oil at 180 - 190 °C and turn the chips regularly with a skimmer so that they turn golden yellow on both sides.
Drain on kitchen paper
Sprinkle with salt before serving
Use chips potatoes
You can also use alternative herbs to taste, e.g. paprika powder, roasted paprika powder, Provencal herbs, ...
If the popped chips come up in the oil, make sure the discs are flat on the oil surface. This way they swell nicely and you get the perfect puffed result.