Homemade Potato Chips with Smoked Salmon and Lemon Crème Fraîche
Forewarning, this is a labor of love.
Ingredients
2 large Russet potatoes
Cold water, for soaking
2 teaspoons sea salt, plus extra for seasoning
Oil, for frying (vegetable, canola, or peanut oil works best)
200g smoked salmon, thinly sliced
1 cup crème fraîche
1 tablespoon lemon zest
Freshly ground black pepper
Fresh dill, for garnish (optional)
Equipment
Mandoline slicer or sharp knife
Large bowl
Paper towels
Deep fry thermometer
Large heavy-bottomed pot or deep fryer
Slotted spoon or frying spider
Baking sheet lined with paper towels
Prepare Potatoes: Thinly slice potatoes using a mandoline or knife. Soak slices in cold water for 30 minutes to remove starch.
Dry & Fry: Pat potatoes dry. Heat oil to 350°F in a large pot. Fry slices in batches until golden and crisp, about 3-5 minutes. Drain on paper towels and season with salt and pepper.
Lemon Crème Fraîche: Mix crème fraîche with lemon zest, salt, and pepper.
Assemble: Place chips on a plate, top each with smoked salmon and a dollop of lemon crème fraîche. Garnish with dill if desired.
Tips:
Ensure potatoes are dried thoroughly before frying to enhance crispiness and maintain oil temperature during frying for best results.
