Salted Egg Potato Chips

From the article: “Everyday Easter


Salted Egg Potato Chips

Course Snack
Cuisine Asian
Servings 1 servings


  • 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



  1. 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.

  2. In a large saucepan, heat oil for deep frying.

  3. Add curry leaves and cook until crisp. Drain on paper towels and set aside.
  4. Using the same oil, fry potatoes for 30 seconds. Drain on paper towels.
  5. Fry again for another 30 seconds or until golden brown.
  6. In another saucepan, sautè salted egg yolks until soft. Add butter and cook until melted and well incorporated.
  7. Take the pan off the heat. Add potato chips and red chilies to the yolk mixture. Toss until well coated.

16 thoughts on “Salted Egg Potato Chips

    • The Maya Kitchen says:

      Hi. Just got the reply from our chef. — “For the potato chips to stay crispy, let the salted egg mixture simmer with continuous stirring until it is drier, and has a paste-like texture. That’s the time you can add and toss it together with the potato chips.”

    • April Pagaling says:

      Hi Sarah! You may use the following measurements if using salted egg powder:

      1/2 cup salted egg powder
      1-2 tbsp powdered milk
      Salt and pepper to taste
      1/4 tsp powdered dried curry leaves

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