Potato Chips
ポテトチップス
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Crisp, thin potato chips are one of those snacks every child recognizes, and making them from scratch means you decide how much salt goes on. In preschool kitchens we serve them as an afternoon snack, sliced paper-thin so they turn out light and easy for small teeth to crunch. The secret to a really crisp chip is not the frying itself but the preparation: soaking away the starch, drying the slices well, and keeping the oil at a gentle temperature.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 75 gpotato
Seasonings
- 4.5 gvegetable oil
- 0.1 gsalt
Directions
- 1
Slice the potatoes thinly with a mandoline and soak them in water for at least 15 minutes. Change the water several times along the way, until it no longer turns cloudy and white.
- 2
Drain the slices in a colander, then lay them out on a tray lined with paper towels and press another paper towel on top to blot away more moisture. Leave them as they are so the surfaces dry thoroughly.
- 3
Fry in oil heated to 160°C (320°F), turning the slices over, until they are lightly golden.
- 4
Sprinkle with salt while the chips are still warm.
To get the chips really crisp, keep three things in mind: soak the slices in water to wash away the starch thoroughly, dry off the moisture completely, and fry at a low temperature.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 85.5 kcal | 171 kcal | 85.5 kcal |
| Protein | 1.4 g | 2.7 g | 1.4 g |
| Fat | 4.7 g | 9.3 g | 4.7 g |
| Carbohydrates | 13.1 g | 26.1 g | 13.1 g |
| Fiber | 6.8 g | 13.5 g | 6.8 g |
| Salt equivalent | 0 g | 0 g | 0 g |
| Calcium | 3 mg | 6 mg | 3 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 307.5 mg | 615 mg | 307.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 85.5 kcal | 1.4 g | 4.7 g | 13.1 g | 6.8 g | 0 g | 3 mg | 0.3 mg | 307.5 mg |
| 1 adult serving | 171 kcal | 2.7 g | 9.3 g | 26.1 g | 13.5 g | 0 g | 6 mg | 0.6 mg | 615 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
