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“Scrijele” – Romanian Traditional Potato Chips

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Romanian potato chips – scrijele

All my childhood I had potato chips, but not the one you find in the shops. I grew up with “scrijele” which are so great as a side dish, snacks, etc.

This type of Potato Chips is found in the North, North – West part of the country. It is an easy way to have healthy chips any time you like.

Ingredients:

  • Potatoes
  • Salt

Directions:

Wash the potatoes and cut them in thin slices. Use a special grater to be equal. On a hot stove add salt and then cook the potatoes on both sides.

You add the salt on the stove so it will not stick to the stove.

You can also add chili flakes at the end if you like them to be spicy. Some people add oil at the end, but I like them just as they are. They are healthy and easy to make.

They go great with yogurt or garlic sauce.

Enjoy!

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“Scrijele” – Romanian Traditional Potato Chips
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64 thoughts on ““Scrijele” – Romanian Traditional Potato Chips”

  1. These are SO yummy. I like them with a bit of butter.
    But how do you make them without having the special stove? Baking them in the oven is not the same, and frying them up isn’t either.

  2. About 25 years ago, I was blessed to visit Romania. Though we visited a few cities the only one I can remember the name of was Oradea. Our small group enjoyed much hospitality from local friends we made, which included a massive loaf of bread from a group of gypsies, but never these curious potato chips.
    I’m going to have to try them just because they come from Romania.
    Thank you.

  3. I love finding a new Romanian word to add to my vocabulary and I had never heard the word ‘scrijele’ before though I make them often. To answer one of your commenter’s question, in UK I use a heavy cast iron frying pan (skillet to Americans) which works well as I don’t have the ‘plita’ on the ‘sorba’ there.
    Apart from being a delicious, healthy snack, if you leave them to char = more black than golden brown – they are a wonderful and effective cure for an upset stomach, including over-indulgence in the super Romanian food.
    PS. I now have a small packet of dried chanterelle ‘mushrooms’ (bought fresh as I could not go foraging) to take back to UK following your recent post on an omelette with them.

  4. OK. Yum.
    I immediately thought of my cast iron skillet. it’s very old and well seasoned. When I cook chicken strips I put them on the hot skillet with no oil. They stick, but then release when they’re cooked on that side. I wonder if the potatoes would do the same? But I’m thinking almost any kind of granular type seasoning might do the same as salt for those who need to watch their salt intake, my mom for one.
    I have a really sharp potato peeler that I think will make consistently thin slices. I cannot wait to try these!
    Can someone tell me how this is pronounced? “Skreejelly” is what I’m coming up with, but I’m sure that’s not right.
    Thanks for sharing this simple treasure with the exotic name!
    Jan

    1. You’ll see above that I use a heavy, well seasoned, cast iron frying pan (skillet). There’s no need for oil nor any ‘granular’ stuff. The ‘chips’ might stick a little but like your chicken mostly release when done. I’d say the potato peeler would make them rather too thin; I just cut slices about 1/8in thick with a knife.

  5. hey, I have nominated you for Blogger Recognition Award. Please check on The post Blogger Recognition Award appeared on Spreading Smiles – Rita. 🎉

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