Dairy-Free Telecom Wot (Black Pepper Stew) Potato Chips

Ingredients

• 2 large Potatoes
• 2 tablespoons Vegetable oil
• 1/2 medium Onion
• 2 cloves Garlic
• 1 tablespoon Berbere spice blend
• 2 teaspoons Black pepper
• 1/2 cup Water
• 1/2 teaspoon Salt
• 2 cups Vegetable oil

Instructions

1. 1Peel the 2 large potatoes. Using a mandoline or a very sharp knife, slice them as thinly as possible, aiming for about 1/16-inch thickness. Rinse the potato slices under cold running water until the water runs clear, then pat them completely dry with paper towels. This drying step is crucial for crispy chips.
2. 2Prepare the telecom wot flavor base. Heat the 2 tablespoons of vegetable oil in a medium saucepan over medium heat. Add the 1/2 medium onion, finely chopped, and the 2 cloves of garlic, minced. Cook, stirring often, until the onion is softened and translucent, about 5-7 minutes. Do not let the garlic burn.
3. 3Add the 1 tablespoon of Berbere spice blend, 2 teaspoons of black pepper, and 1/2 teaspoon of salt to the saucepan with the onion and garlic. Stir well to combine and cook for 1 minute until fragrant. Pour in the 1/2 cup of water, bring the mixture to a simmer, then reduce the heat to low and let it gently bubble for 10 minutes. Remove the pan from the heat and let the telecom wot mixture cool completely.
4. 4Heat the 2 cups of vegetable oil in a deep fryer or a large, heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature. If you don't have a thermometer, a small piece of potato dropped in should sizzle immediately and turn golden in about 1 minute.
5. 5Carefully add a single layer of the dried potato slices to the hot oil, being careful not to overcrowd the pot. Fry the potato slices in batches for 3-5 minutes per batch, or until they are golden brown and appear crispy. Adjust the heat as needed to maintain the oil temperature between 325°F and 350°F (160°C and 175°C).
6. 6Using a slotted spoon or spider strainer, remove the cooked potato chips from the hot oil. Place them on a plate lined with paper towels to drain any excess oil. Repeat this frying process with the remaining potato slices, ensuring you fry them in batches.
7. 7While the potato chips are still warm and slightly oily, gently toss them in a large bowl with the cooled telecom wot mixture until they are evenly coated. The warmth of the chips will help the flavors adhere.
8. 8Serve the Dairy-Free Telecom Wot (Black Pepper Stew) Potato Chips immediately for the best crispy texture.

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