Heat the frying fat to 180 ° C. Scrape the potatoes into 2-3 mm thick slices and cut into thin strips.
Fill 1 frying chip with potato strips and spread well. Press the other shovel.
Immerse the stuffed scoops in the hot frying fat and keep pressing for 4-5 minutes and hold until the potato is golden brown.
Flip the litter out of the scoops and drain on kitchen paper.
Delicious with a filling of egg salad, lettuce with garden herbs or pieces of fish.
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