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First they are going to wash the cambray chips that are the little ones very well and then we are going to split them in half or thirdly so that they are all the same size.
Now they are going to put salt and pepper to the potatoes and leave them for a little while, while we cut our onion in four cuts and separate the layers.
They put enough oil in a casserole with a lid, I recommend it to be a large casserole in which all or at least most of the potatoes are accommodated. EYE the oil should not exceed half of the potatoes.
Take a small fist of chillies, wash them, cut them in half and, together with the onion, empty them in the hot oil.
Once they see that the chile is taking a brown color, add the potatoes, cover and cook over medium heat. Wait until the potatoes are well cooked and turn them over because they are golden brown on the bottom side.
Depending on the number of potatoes is the time they will be on the fire, the intention is to dehydrate, this is when you start to wrinkle the shell.
When they are dehydrated, remove them and put them on a surface with absorbent paper, do not cover them or make them water.
PRESENTATION
You can present them as appetizers while your guests have a glass of red wine or as a garnish next to a good cut.
TIPS
Try the potatoes before removing them from the pan if you think that a little salt is necessary instead of that you can add soy sauce but beware that the oil jumps quite a bit and adding this ingredient helps you to dehydrate the potato faster.
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