Curried Potato Chips

1. 1. Using a mandolin, thinly slice the potatoes.

2. 2. In a large heavy pot, heat the oil to 360°F.

3. 3. Fry the chips in batches, draining on a stack of paper towels. Be sure to salt each batch while it’s still hot!

4. 4. In a small bowl, add 2 teaspoons of frying oil with the garlic sauce and the curry powder and salt and stir well.

5. 5. Carefully toss the chips with the oil mixture.

6. 6. Serve immediately.

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Nutrient	Quantity
Total fats	432 g
Energy	3818.88 kCal
Fatty acids, total saturated 22:0	12.096 g
Tocopherol, beta	1.9872 mg
Fatty acids, total saturated 20:1	5.616 g
Fatty acids, total saturated 16:1 undifferentiated	0.432 g
Total lipid (fat)	432 g
Fatty acids, total saturated 16:0	41.04 g
Choline, total	0.432 mg
Fatty acids, total saturated 18:0	9.504 g
Fatty acids, total saturated 18:1 undifferentiated	193.536 g
Iron, Fe	0.1296 mg
Tocopherol, gamma	68.7312 mg
Fatty acids, total saturated 18:2 undifferentiated	138.24 g
Fatty acids, total saturated 14:0	0.432 g
Zinc, Zn	0.0432 mg
Tocopherol, delta	5.9184 mg
Fatty acids, total polyunsaturated	138.24 g
Phytosterols	894.24 mg
Fatty acids, total saturated 20:0	6.048 g
Vitamin K (phylloquinone)	3.024 g
Fatty acids, total saturated	73.008 g
Fatty acids, total monounsaturated	199.584 g
Fatty acids, total polyunsaturated 24:0	3.888 g
Vitamin E (alpha-tocopherol)	67.7808 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Madras curry powder	2 teaspoons	0	0	0
kosher salt	0	0	0	0
peanut oil	2 cups	3818.88	0	432
garlic sauce	1 teaspoon	0	0	0
idaho potato	2	0	0	0