AuthorBiteSizedA thousand layer of crispy potato goodness!
Place all the potato slices in a bowl. Pour in the cooking oil then add the chili powder, salt, black pepper, and potato starch. Toss well to evenly coat all the potato slices.
Prepare the baking mold by lining it up with parchment paper.
Fill the baking mold with the potato slices, stacking/ layering each one on top of the other. Use the excess parchment paper to cover the top of the baking mold.
Make sure the parchment paper has an excess extending above the mold to be used as a flap to cover the potato slices during baking. Bake in a preheated oven at 230 C for 1 hour. After baking set aside and let it cool.
Place a weight on top of the parchment to squeeze the potato slices together, and place in the fridge for 2-3 hours. Remove from fridge then slice to your desired shape.
Deep fry the potato stacks for 15 minutes or until golden brown.
Combine all the ingredients in a bowl then mix. Season with salt and pepper then set aside.
Place the fried potato stacks on a serving plate.
Top with a dollop of mayo garnish with chopped chives, salt, and drizzle with animal-style sauce
Ingredients
Directions
Place all the potato slices in a bowl. Pour in the cooking oil then add the chili powder, salt, black pepper, and potato starch. Toss well to evenly coat all the potato slices.
Prepare the baking mold by lining it up with parchment paper.
Fill the baking mold with the potato slices, stacking/ layering each one on top of the other. Use the excess parchment paper to cover the top of the baking mold.
Make sure the parchment paper has an excess extending above the mold to be used as a flap to cover the potato slices during baking. Bake in a preheated oven at 230 C for 1 hour. After baking set aside and let it cool.
Place a weight on top of the parchment to squeeze the potato slices together, and place in the fridge for 2-3 hours. Remove from fridge then slice to your desired shape.
Deep fry the potato stacks for 15 minutes or until golden brown.
Combine all the ingredients in a bowl then mix. Season with salt and pepper then set aside.
Place the fried potato stacks on a serving plate.
Top with a dollop of mayo garnish with chopped chives, salt, and drizzle with animal-style sauce
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