Easy, authentic Spicy Potato Crisps (Keripik Kentang Balado) recipe:
* Oil for deep-frying
* 1 kg (2 lbs) potatoes, thinly sliced
* 1 spring celery, leaves only, sliced, to serve

Spice Paste

* 5 to 6 red chilies, sliced
* 5 shallots
* 2 tablespoons oil
* 1 teaspoon sugar
* 5 tablespoons freshly
* squeezed lime juice
* 1 teaspoon salt
 
Easy cooking Spicy Potato Crisps (Keripik Kentang Balado) dishes:
* Heat the oil in a wok over medium heat until hot. Deep-fry the potato slices until crispy and golden brown, 2 to 3 minutes. Remove and drain on paper towels. Set aside

* To make the Spice Paste, grind the chilies and shallots to a smooth paste in a mortar or blender. Heat the oil in a wok over medium low heat, stir-fry the paste until fragrant, about 3 to 5 minutes. Add the sugar and lime juice, and stir-fry for another 1 to 2 minutes, then add the salt and mix well

* Reduce heat to low, add the potato crisp and mix Remove from heat and sprinkle with celery leaves before serving.