Grandma’s Burmese Potato Chips

Looking for something to satisfy your salty cravings? And potato chips seem to be the best option? You have to try my grandmother’s recipe of 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.

Umami from fish sauce, sweetness of the dried shrimps and a kick from chili flakes, all harmoniously blend with each other, making these potato chips a delight to enjoy any time of the day. 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.

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Grandma's Burmese Potato Chip

Author: Suu Khin

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Ingredients

• 3  large, russet potatoes
• 8 garlic cloves, minced
• 3 tbsp. dried shrimp powder
• 1 tbsp. chili flakes
• 2 tbsp. fish sauce
• 3 cups peanut oil, to fry

Instructions

Potato Chips

1. First peel the potatoes and slice them lengthwise 1/6th inch thick.
2. 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.
3. Drain and pat them with a paper towel. This process helps the potatoes get nice golden light brown color and crisp texture, when fried.
4. In a saucepan or fryer, heat the peanut oil. Peanut oil will give light and nutty flavor to the potato chips.
5. Slowly drop potatoes into oil and fry the chips until they reach golden perfection.
6. 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.
7. Fry the chips in at least 2 batches.

Seasoning Mix

1. Remove oil from the saucepan the potatoes were fried in, leaving only a tablespoon in the pan.
2. Set the pan over medium heat. Add the garlic and stir fry till fragrant, about 1 minute.
3. Lower the heat, add the dried shrimps and chili flakes and mix all three ingredients thoroughly. Careful not to burn them.

Final Toss

1. Add the potato chips to the mixture of garlic, dried shrimp powder and chili flakes, in the saucepan.
2. Sprinkle fish sauce over the chips.
3. Keep tossing the potato chips for the seasoning mix to get coated evenly.
4. When potato chips and the spice mixture are well combined, turn the heat off.
5. The idea texture of these potato chips is crispy edges, and a soft potato center.

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