Crispy Restaurant-Style Flour Chips

1.In a large bowl, whisk together the flour, 1/2 teaspoon salt, and baking powder.

2.Add 2 tablespoons of vegetable oil, warm water, and the beaten egg to the dry ingredients. Mix with a spoon or your hands until a shaggy dough forms.

3.Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. The dough should be soft but not sticky. If too sticky, add a little more flour; if too dry, add a tiny bit more water.

4.Cover the dough with a clean kitchen towel or plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll.

5.Divide the dough into 4 equal portions. On a lightly floured surface, roll one portion of dough as thinly as possible, aiming for a thickness similar to a flour tortilla. The thinner the dough, the crispier the chips will be.

6.Using a sharp knife or a pizza cutter, cut the rolled dough into desired chip shapes (triangles, squares, or strips).

7.Heat about 2-3 inches of vegetable oil in a large heavy-bottomed pot or deep skillet to 175°C (350°F).

8.Carefully place a few chip pieces into the hot oil, ensuring not to overcrowd the pot. Fry for 1-2 minutes, flipping once, until golden brown and crispy. They will puff up slightly.

9.Using a slotted spoon, remove the fried chips and place them on a wire rack lined with paper towels to drain excess oil.

10.Immediately after removing from the oil, sprinkle the hot chips generously with additional salt and any desired optional seasonings (garlic powder, onion powder, paprika).

11.Repeat with the remaining dough, rolling, cutting, frying, and seasoning in batches.

12.Serve warm or at room temperature with your favorite dips.