From the article: “Everyday Easter”
Salted Egg Potato Chips
- 1 tablespoon salt
- water enough to fill a large bowl
- 4 pieces medium sized potatoes, thinly sliced
- 8 pieces salted egg yolks
- 3 tablespoons butter
- 5 pieces red chilis, sliced
- 1 cup curry leaves
In a bowl, mix water and salt. Add sliced potatoes and soak for 1- 2 hours. Drain water and pat dry with paper towels before frying.
In a large saucepan, heat oil for deep frying.
Add curry leaves and cook until crisp. Drain on paper towels and set aside.
Using the same oil, fry potatoes for 30 seconds. Drain on paper towels.
Fry again for another 30 seconds or until golden brown.
In another saucepan, sautè salted egg yolks until soft. Add butter and cook until melted and well incorporated.
Take the pan off the heat. Add potato chips and red chilies to the yolk mixture. Toss until well coated.