I know, it was just what you were waiting for – a homemade crisp tutorial 🙂
I had some soft-ish potatoes and a crisp craving and I thought ‘it can’t be that hard.’
I sliced the potatoes thinly on a mandolin – being very carful not to slice myself in the same way, and heated a couple of inches of sunflower oil in my wok.
I patted the slices dry in a clean teatowel to remove some of the starchy stuff. When the oil was very hot I put the slices in, trying to ensure they went in individually as far as possible so they didn’t stick together. They don’t take long to cook – a couple of minutes maybe. It’s a judgement call.
I was so proud of this first crisp it got it’s own portrait!
8 small to medium potatoes netted us a bowl of crisps each (lightly dusted with salt) and a small box of crisps for Husband. He left his ’til the following day and they still had the perfect crunch.
They took about 20 minutes, but that was quicker than trawling to the shops and back, healthier (probably) and perhaps cheaper 🙂 and they definitely make the’ best Mum ever’ list.