Chips Recipe

Prepare the Potatoes

Wash and peel the potatoes. Slice them thinly using a mandoline or sharp knife.

Soak the Potatoes

Place the sliced potatoes in a bowl of cold water and let them soak for at least 30 minutes to remove excess starch.

Dry the Potatoes

Drain the potatoes and pat them dry with a clean kitchen towel.

Heat the Oil

In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Chips

Add a handful of potato slices to the hot oil and fry until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and place on paper towels to drain excess oil.

Season the Chips

Sprinkle the fried chips with salt, paprika, and garlic powder while they are still hot. Toss to coat evenly.

Chop the Vegetables

Dice the tomatoes, onion, and jalapeño finely. Remove seeds from the jalapeño if you prefer less heat.

Mix the Salsa

In a mixing bowl, combine the diced tomatoes, onion, jalapeño, and chopped cilantro.

Add Lime Juice and Salt

Pour in the lime juice and sprinkle salt. Mix well to combine all ingredients.

Chill and Serve

Let the salsa sit in the refrigerator for at least 15 minutes before serving to allow the flavors to meld. Serve alongside the crispy chips.