Berbere Potato Chips
4 russet potatoes
2 tablespoons berbere spice
Wash potatoes. Slice them as narrowly as you can. A thin slice will come out like a potato chip. A thick slice results in a thin french fry. Put slices in large bowl. Put enough water to cover potato slices. Let sit for 20 minutes. Drain completely.
Sprinkle berbere spice on potato slices. Mix until potato slices are thoroughly coated with spice. Put enough peanut oil in skillet to cover potato slices. Heat skillet to 375 degrees. (It’s a good idea to hold the top of the skillet between you and skillet while putting the slices into the skillet from the skillet. Hot grease splatter is nasty.)
Fry for up to 7 minutes or until slices are crispy like, well, a potato chip. (Note, the time needed to turn a potato slice into a potato chip varies considerably with the thickness of the slice, so you will need to monitor the frying after about 2 minutes.)
Remove chips from skillet using a spoon with holes in it. Put chips on plate covered with paper towel. Enjoy.
1) The ancient Greeks thought the four basic elements of the universe were: earth, wind, fire, and water.
2) A famous rock and roll band from the 70s was Earth, Wind, and Fire.
3) Adding the fourth Greek element, water, would have made their name too long..
4) If the band had a time machine they could have named themselves after this recipe and been known as Potatoes, Water, Berbere, and Oil. Neat, huh?
5) But the band didn’t have a time machine.
6) If I had a time machine I’d never do laundry. I’d simply keep going back to the day when all my clothes were clean.
– Paul De Lancey, The Comic Chef
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