CRISPY ARROWHEAD CHIPS
Ingredient
- 4 kg Arrowhead.
- 1 tbsp salt
- 1 kg cooking oil ( I am using Sunflower cooking oil in plastic pack)
- Washed arrowhead and cut top and bottom portion away then peel skin.
- Wash thoroughly and pat them dry using a kitchen towel.
- Using a mandolin slicer to thinly slice them, allow them to dry before frying.
- Heat up oil in a wok over medium heat, add 1 tbsp of salt into the wok.
- Slowly drop slice by sliced arrowhead to prevent them from sticking together.
- Allow it to fry until lightly crust, then begin to flip them.
- Keep flipping to ensure they are evenly fried until golden brown.
- Remove and place onto a wire tray to drain excess oil.
- Store fried chips in an air tight container when they are completely cool.
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| Mandoline slicer would be much practical to slice cos they have a holder to grab when slicing. Slicing has surely been made fast and easy with the use of a good mandoline slicer. |
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| Even and thinly sliced Arrowhead |
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| Heat up oil in a wok over medium heat, add 1 tbsp of salt into the wok. |
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| Slowly drop slice by sliced arrowhead to prevent them from sticking together.Allow it to fry until lightly crust, then begin to flip them. |
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Keep flipping to ensure they are evenly fried until golden brown.
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Drain and remove
Place onto a wire tray to drain excess oil.
FRYING ARROWHEAD
 Store fried chips in air tight container when they are completely cool. |
