Looking for something to satisfy your salty cravings? And potato chips seem to be the best option? You have to try these homemade Burmese Potato Chips.
This simple family recipe is a real crowd-pleaser and very easy to follow, requiring only five ingredients (Well… six, if you count the oil to fry).
An aromatic and flavorful mix of fish sauce, garlic, dried shrimps and chili flakes is a true representation of a Burmese palate and this combination transforms western-influenced potato chips into Burmese style side dish.
Saltiness from fish sauce, sweetness from dried shrimp and spiciness from chili flakes, all harmoniously blends with each other, making the Burmese potato chips a delight to eat. Smell-wise, garlic and chilies neutralize the sharp, pungent smell of fish sauce, thereby preventing it from overwhelming the dish.
In this recipe, potatoes will be deep-fried first, and then the seasoning mix will be prepared to toss the potato chips in.
There are wet ingredients in the seasoning mix like fish sauce and if you cut the potatoes wafer-thin, potato chips will become very soggy after soaking up all the juices from the seasoning mix.
The trick here is to slice the potatoes slightly thicker than regular potato chips so that even when they get in contact with the wet ingredients, only the middle part will get soften a little bit but the edges will still remain crisp.
Serving: 3-4 persons
Prep Time: 10 minutes
Cooking Time: 30 minutes
- 3 Large potatoes
- 2 cups of peanut oil (to fry)
- 6 garlic cloves
- 1 ½ tbsp. dried shrimp
- ½ tbsp. chili flakes
- 1 tbsp. fish sauce
1. Frying the potatoes
- First peel the potatoes and slice them lengthwise 1/6th inch thick.
- To avoid discoloration and chips sticking together, rinse the potato slices in cold water and let them sit in water for 20 minutes. Then rinse again until the water is clear.
- Drain and pat them with a paper towel till completely dry. This process helps the potatoes get nice golden light brown color and crisp texture, when fried.
- In a saucepan, heat 2 cups of peanut oil. Peanut oil will give light and nutty flavor to the potato chips.
- Drop potatoes into oil and fry the chips until they reach golden brown perfection, stirring and flipping occasionally.
- Once the bubbling around the potato chips stops, turn the heat off, remove the chips from the oil, drain them and allow them to cool down.
- Not to overcrowd the pan, I fried the chips in two batches.
2. Making the Seasoning Mix
- Coarsely pound the garlic and dried shrimps in mortar and pestle, separately.
- Remove oil from the saucepan the potatoes were fried in, leaving only a tablespoon in the pan.
- Set the pan over medium heat. Add the garlic and stir fry till fragrant, about 1 minute.
- Add the dried shrimps and chili flakes and mix all three ingredients thoroughly.
3. Final Step
- Add the potato chips to the mixture of garlic, dried shrimps and chili flakes.
- Sprinkle fish sauce over the chips.
- You will have to keep tossing the potato chips
- to not get too wet and become soggy, and
- for the seasoning mix to get coated evenly.
- When potato chips and the spice mixture are well combined, turn the heat off and serve. Please Enjoy!
- Remember, the ultimate texture of the Burmese potato chips is crispy edges, and a soft potato center.
Best food accompaniment: Yellow Lentil Soup
Burmese Language Lesson
- Arloo -> Potato (Arloo is an adopted Indian word for potato)
- Bamar -> Burmese style
- Kyaw -> Chips or fries