Salted Egg Potato Chips

Prepared Chips (ready to eat from pack, select a neutral flavoured variety) 200 g
Fried Curry Leaves 3 g
Salted Egg Powder Sprinkle Mixture 20 g

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.
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.
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.

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!