HOW TO MAKE SMOKED CANDY SALMON - Full Recipe

Ingredients

• 4 large Potatoes (Russet or Idaho potatoes, peeled)
• 2 cups Vegetable Oil (high smoke‑point oil such as canola or sunflower)
• 1 teaspoon Salt (fine sea salt for seasoning)
• 2 tablespoons White Vinegar (helps keep potatoes crisp)
• 1 teaspoon Paprika Powder (optional, for a mild smoky flavor)

Instructions

1. Slice Potatoes

   Peel the potatoes and cut them into uniform thin slices, about 1‑2 mm thick, using a sharp knife or mandoline.

   Time: PT5M

2. Soak Slices

   Place the potato slices in a large bowl of cold water and add the white vinegar. Let them soak for 10 minutes to remove excess starch.

   Time: PT10M

3. Dry Thoroughly

   Drain the slices in a colander, then spread them on paper towels. Pat completely dry; any moisture will cause oil splatter.

   Time: PT5M

4. Heat Oil

   Fill the deep fryer or pot with vegetable oil to a depth of about 2‑3 inches. Heat to 180°C (350°F).

   Time: PT5M

   Temperature: 180°C

5. Fry Chips

   Working in small batches, gently lower the dried potato slices into the hot oil. Fry for 2‑3 minutes, or until golden and crisp. Remove with a slotted spoon and transfer to a paper‑towel‑lined tray.

   Time: PT10M

   Temperature: 180°C

6. Season

   While still hot, sprinkle the chips evenly with salt and optional paprika powder.

   Time: PT5M

7. Cool and Serve

   Allow the chips to cool to room temperature; they become crunchier as they cool. Serve in a bowl or on a platter.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

7 g

Fiber

2 g