Salted Egg Potato Chips
There's no stopping this trend. With this recipe, make salted egg chips a staple in your restaurant and have it available even for takeout!

Ingredients
Salted Egg Powder Sprinkle Mixture
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White Sugar 35 g
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Full Cream Milk Powder 30 g
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Red Chili Flakes 5 g
Potato Chips Option 1 (Frozen Potatoes)
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Frozen Potato Chips (ready to fry) 200 g
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Canola Oil 400 ml
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Fresh Curry Leaves 3 g
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Salted Egg Powder Sprinkle Mixture 20 g
Potato Chips Option 2 (Prepared Potato Chips)
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Prepared Chips (ready to eat from pack, select a neutral flavoured variety) 200 g
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Fried Curry Leaves 3 g
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Salted Egg Powder Sprinkle Mixture 20 g
Preparation
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Salted Egg Powder Sprinkle Mixture
- To make the sprinkle, combine all the ingredients for the mixture in a bowl.
- Quickly toss the dry mixture in a heated wok over medium fire until the mixture is fragrant. Do not burn.
- Set aside.
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Potato Chips Option 1 (Frozen Potatoes)
- Deep fry the frozen potatoes then when it is almost cooked, add the curry leaves in the deep fryer halfway through.
- Strain immediately when cooked then place in a stainless bowl.
- Add the salted egg powder sprinkle mixture and toss until all the chips are evenly coated.
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Potato Chips Option 2 (Prepared Potato Chips)
- Open and transfer a bag of potato chips and place it in a stainless bowl.
- Add the fried curry leaves and salted egg sprinkle mixture.
- Toss and shake until all the chips are evenly coated.