Tumbleweed Potato Chips

I had my fryer all fired up with canola oil so I thought I’d use my Paderno Spiralizer and Spiralize two russet potatoes. They fried up tasting like potato chips and looking like tumbleweeds so I’m calling these Tumbleweed Potato Chips. I had the oil set on 400 degrees F.  I had to drop the potatoes in about a quarter of the potato at a time because the oil bubbles up from the moisture in the potato and I have a very small fryer. Sprinkled the hot potatoes with fresh ground sea salt and black pepper. They are crispy and different. These Tumbleweed Potato Chips came out really delicious. They would also be awesome on top of a casserole or topped with a yummy cheese sauce, a creamy dip or just plain.

Ingredients for 4 large servings

2 large russet potatoes – spiralized

canola oil to fill your fryer

fresh ground sea salt to taste

fresh cracked black pepper to taste

Directions

I set my fryer at 400 degrees F. Carefully placed potatoes using tongs about 1/4 of one potato every partial minute till oil bubbles seized in two batches. When you pull out the tumbleweed you place it on a pan covered with paper towels and season the tumbleweed right away.

Something fun you might want to make once in a while.

It’s a Forking Potato of course it’s Yummy. The Forking Truth