Bubble Potato Chips ~
Bubble potato chips have a unique square or round shape and are very popular in foreign (We can eat it with beer )and fun snack. The potatoes puff up when fried and are completely hollow inside, much like a bubble. They come out super crispy and tasty very nice . They are made in just 3 ingredients and easy to make at home in very less time.
Bubble potato chips or bubble potatoes are a new trendy snack. The chips are puffy and completely hollow in the middle. They are also super crispy, for those who like extra crispy chips. It is a dish from France created in the 1800s. Today I’m sharing this recipe to you all.
Instructions to make Bubble potato :-
- Starts with cutting Potatoes in thin slice. The potatoes need to be very thinly sliced (about 1/16 inch thick) so you likely will need a mandoline.
- The potato slices are first dried, then lightly brushed with cornstarch.
- Half of the potato slices are then brushed with egg white (which acts as a binding agent). You then place a potato slice on it without egg wash on top of the potato slice with egg wash and press so that the potatoes are mostly sealed.
- The edges of the potatoes are cut off (this helps seal them further), forming rectangles.
- Now take a pan add oil , let the oil be heated and then deep fry the potato puffs , once, potatoes are fried in golden colour and become crispy .
- Now serve it with tomato ketchep as a snacks.
#Snacks #EveningSnacks #Potato Bubbles # FrenchSnacks
- Serves: 1 People
- Prep Time: 5 min
- Cooking: 10 min
- Difficulties: supereasy
Ingredients
For Cooking
- 1 potato
- 1 tbsp corstarch
- 1 egg
- oil
For Dressing
- Sprinkle chat masala and surve with beer and eat as a snacks
Nutritional Information
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alories: 67kcal, Carbohydrates: 14g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Sodium: 20mg, Fiber: 1g, Sugar: 1g, NET CARBS: 13
Procedure
Note :-
- The potatoes must be very thinly sliced or they won’t puff up. I used the thinnest setting on my mandoline slicer. I tested it on the medium setting as well and the chips didn’t puff up. I think these will be very hard to make without a mandoline slicer because of how thin you need to slice the potatoes. If you don’t own a mandoline slicer, you may want to try the mashed potato version instead.
- You don’t have to make them rectangle shaped, but it’s the easiest shape to cut without the need for a cookie cutter.
- Don’t put too many in the oil at once. If they overlap before they puff up, it will prevent them from fully puffing up.
- You can fry the remaining scraps after so that they don’t go to waste.
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Mark As Complete
1
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Wash and dry your potato. Using a mandoline slicer set to the thinnest setting, slice your potatoes. It’s okay if they don’t all come out perfectly sliced since the ends will be sliced off later. Your potatoes slices should be about 1/16 inch thick.
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2
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Dry your potato slices to remove excess starch. The most efficient method for me was to put the potato slices onto a large sheet of paper towel, being careful to not overlap any of the slices. Place another large sheet of paper towel over the potato slices, covering them. Use your hands to press the paper towel onto the potato slices to dry them. Repeat with remaining potato slices as needed.
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3
Before you begin assembling the potatoes, I recommend you review the post and step-by-step photos so you know what to expect, otherwise it can be difficult to visualize and explain in the instructions. Place dried potato slices onto a large cutting board. Line them up in a way so that you have one column of potato slices, then find similar sized and shaped potato slices and put them in the next column so that the pairs are next to each other and you will be able to easily sandwich them together later. See photo in post for reference.
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4
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Brush the surface of each of the potato slices with a light dusting of cornstarch. The cornstarch should not be thick, but should cover the entire surface. See post picture for reference.
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5
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Brush half of the potato slices with egg white (the egg white wash goes on top of the cornstarch). If you lined up the potatoes as I did, you would brush the potatoes in one column, skip the next column, brush the next, etc.
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6
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Press a no egg wash potato slice firmly onto a potato slice with egg wash (both potato slices should have their cornstarch side facing in). You want to press firmly to almost seal the two slices together. Repeat with remaining potatoes.
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7
Use a sharp knife to slices the edges off of the potatoes, forming a rectangle shape. Cutting into rectangles should further seal the potato slices together
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8
In a medium saucepan, bring oil to medium heat (about 350°F). Gently add a few potatoes at a time, being careful to give them room to puff up. If they overlap before they can puff up, it can prevent them from puffing. Once they are puffed you can add more. Cook until golden brown on both sides. Remove and drain from oil. If desired, you can fry the remaining scraps to make regular potato chips.
