Yes you read it right. Here you have blue chips without color and additives. They may not be right over in Indigo Blue, but since it’s blue potatoes that are used, there is a nice whiff of something exotic. I have had an excellent crop of “blue Congo” in my small garden, and some have reached something resembling baking potato size – so it should be tested – and this variety of Blue chips tastes much better than what you can buy in supermarkets. If you do not have blue potatoes, you can of course use some potatoes in a color that is more common.
600 gr blue potatoes (Blue Congo)
Salt, water and neutral oil
Clean your potatoes and cut them into very thin slices. I use a mandolin iron. Put the slices in cold water for an hour or so. The water has to be replaced a few times during this time.
Now lay the slices soak for a few liters water with 3 tbsp salt for half an hour to an hour – the slices will get salted so you do not need to salt thme afterwards.
Pour ½ liter (maybe a little less) oil in a pan and heat up to about 180 °C. Put the potato slices in, one by one, until the surface of the pan is covered and cook for a few minutes. In the beginning there will be bubbles – water is forced out, and as soon as the bubbles are over, your chips ready. Place them on absorbent paper and repeat the process until you have a small pile of chips. Enjoy!