Potato Chips with Sesame Seed Salt

Roast sesame seeds in a frying pan without fat until light brown. Remove the seeds from the chili pepper: pound finely with sea salt and the sesame seeds in a mortar. Rinse the potatoes thoroughly. Slice very thinly on a vegetable slicer and place in cold water for 10 minutes. Drain potatoes, dry thoroughly. Fry in hot oil at 170 °C in several portions until crispy, drain on kitchen roll, mix with salt.

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