Thousand Layers Crispy Fries

Ingredients

• 1 kg Potatoes (peeled, washed)
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 tsp Chili Powder
• 0.5 tsp Salt
• 2 tbsp Cooking Oil (neutral oil, for mixing)
• 2 tbsp Potato Flour (helps bind the layers)
• 2 L Vegetable Oil for Frying (enough to deep‑fry the slices)

Instructions

1. Grate Potatoes

   Using a fine grater, grate the peeled potatoes into very thin shreds. If using a food processor, pulse on the grating setting.

   Time: PT10M

2. Season and Bind

   Place the grated potatoes in a mixing bowl. Add pepper, chili powder, salt, 2 tbsp cooking oil, and 2 tbsp potato flour. Mix until the seasoning and flour coat the shreds evenly.

   Time: PT5M

3. Press Into Mold

   Transfer the seasoned potato mixture into a baking mold or tray. Press firmly with your hands or a flat spatula to create a compact, even block.

   Time: PT5M

4. Bake the Potato Block

   Preheat the oven to 230°C (446°F). Bake the pressed potato block for 1 hour, or until it is cooked through and the surface is lightly golden.

   Time: PT1H

   Temperature: 230°C

5. Cool and Squeeze

   Remove the baked block from the oven and let it cool for about 5 minutes. Then, using a clean kitchen towel, gently squeeze the block to help the layers adhere.

   Time: PT5M

6. Refrigerate to Set

   Cover the block with plastic wrap and refrigerate for at least 3 hours (or overnight) so it firms up and is easy to slice.

   Time: PT3H

7. Slice Thin Pieces

   Remove the chilled block from the fridge. Using a sharp knife, slice the block into thin, chip‑like pieces (about 2‑3 mm thick).

   Time: PT10M

8. Heat Oil for Frying

   Fill a deep frying pan or pot with enough vegetable oil to submerge the slices. Heat the oil to 180°C (350°F).

   Time: PT10M

   Temperature: 180°C

9. Fry the Slices

   Working in small batches, fry the potato slices for about 15 minutes, turning occasionally, until they turn golden‑brown and ultra‑crispy.

   Time: PT15M

   Temperature: 180°C

10. Serve

    Transfer the crispy fries to a serving platter and enjoy while hot. They pair well with ketchup, aioli, or a spicy mayo.

    Time: PT0M

Nutrition Facts

Calories

242

Protein

3 g

Carbohydrates

45 g

Fat

7 g

Fiber

4 g