Make your own Burmese potato chips
Potato peels bubbling in pans of oil are a common sight on Yangon’s streets. Myanmar people (like myself) enjoy potato chips with fried rice and coffee for breakfast, or sometimes as an evening snack or with a tealeaf salad.
And you won’t be surprised to hear that chips are easy to make. Here’s my grandparents’ recipe.
Ingredients
10 potatoes
100 millilitres of oil (palm, peanut or rice bran oil are traditionally used)
A little Dashi powder
A little salt
Instructions
- Peel and slice the potatoes (not too thin or thick). Boil the water and put in the potato slices—the water should completely cover them. Remove them after three or four minutes. Each slice should look translucent.
- Mix the slices with salt and Dashi powder, and arrange them on a tray. Dry the slices in the sun.
- Store the dried potato chips in an air-tight container and when you want to eat them, fry them in a pan until they’re golden brown. Sprinkle on some chilli powder for spice and eat them quick before they go soft.
