Homemade Potato Crisps
Making crisps at home is definitely worthwhile – a few potatoes produce a ton of crisps and nothing you buy in any shop will be even half as delicious. A mandolin is well worth buying for making chips – but mind your fingers!
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
450g (1lb) large, even-sized potatoes
extra virgin olive oil or beef dripping for deep-fat frying
salt
Method
Wash and peel the potatoes. For even-sized crisps, trim each potato with a swivel-top peeler until smooth. Slice them very finely, preferably with a mandolin.
Soak in cold water to remove the excess starch (this will also prevent them from discolouring or sticking together). Drain off the water and dry well.
In a deep-fat fryer, heat the oil or dripping to 180°C/350°F.
Drop in the dry potato slices a few at a time and fry until golden and completely crisp. Drain on kitchen paper and sprinkle lightly with salt. Repeat until they are all cooked.
