2 Serves
70 Mins
Peel and cut the boiling potatoes into thick, uniform batons to create the chips.
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IndianVitamin K
15 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
119 µg / 400 µgCalcium
435 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
110 mg / 420 mgPhosphorus
250 mg / 1,250 mgPotassium
1695 mg / 4,700 mgSodium
2453 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
14 g / 28 gSugar
7 g / 50 gSaturated Fat
9 g / 20 gCholesterol
42 mg / 300 mgCaffeine
0 mgNet Carbs
98 gAlcohol
0 g
Heat the vegetable oil in a deep-frying pot or Dutch oven to 160°C and fry the potatoes until soft but not browned.
Increase the oil temperature to 190°C and fry the chips again until they are golden brown and crispy, then drain on paper towels.
Season the hot chips generously with salt and pepper.
Butter two slices of white bread and pile the hot chips onto one slice, then top with the second slice to form the sandwich.
7
g50
g15
g
Saudi
Cypriot