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MASALA CHIPS

  • Lily van Schalkwyk
  • Jan 23, 2017
  • 1 min read

500GR MEDIUM POTATOES PEELED AND CUT INTO PAPER THIN ROUNDS A PINCH OF COARSE SALT 1 PINCH LEAF MASALA A PINCH TURMERIC OIL FOR DEEP FRYING

SEASON POTATO ROUNDS WITH SALT MASALA AND TURMERIC AND LEAVE TO STAND FOR A FEW MINUTES. DEEPFRY IN HOT OIL UNTIL GOLDEN BROWN AND SERVE IMMEDIATELY WITH FAVOURITE FISH DISH

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