Finger Chips | Mallika Badrinath Recipes | Snacks

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Finger Chips
INGREDIENTS
Potatoes – 250 gms
Oil – To Deep Fry
Salt, Pepper, Corn Flour – 1 Tbsps

METHOD
1. Scrape the skin and cut potatoes to finger length pieces.
2. Wash well to remove the starch.
3. Blanch quickly in warm water to which little lemon juice is added.
4. Take out from water, dry up moisture by spreading it on a cotton towel.
5. Sprinkle little corn flour and keep it in freezer (by packing in a zip lock cover).
6. Thaw it just before deep frying.
7. Deep fry in hot oil, until golden in colour.
8. Sprinkle salt and pepper powder or chilli powder. Serve hot with tomato ketchup.