Why potato crisps is a good choice
Making your own Potato Crisps gives you complete control over the quality of the ingredients and the level of seasoning. You can avoid the artificial additives often found in processed bags and use your favourite type of salt or spices. It is a rewarding process that turns a basic root vegetable into a golden and crispy snack. Many people find that the natural flavour of the potato really shines through when they are fried fresh at home.
How to cook potato crisps
Slicing: Peel the potatoes and slice them into very thin rounds using a mandoline or a very sharp knife. Try to keep the thickness consistent so that the slices cook at the same rate. Place the potato slices into a large bowl filled with cold water immediately. This helps to remove the excess starch which is important for a crisp texture.
Drying: Rinse the slices under cold running water until the water is no longer cloudy. Spread the slices out on a clean tea towel or layers of kitchen paper. Pat them thoroughly until they are completely dry on both sides. Any moisture left on the potatoes will cause the oil to bubble excessively and prevent them from becoming crunchy.
Frying: Pour the vegetable oil into a deep pan and heat it over a medium flame. Once the oil is hot, carefully add a handful of the dried potato slices in a single layer. Fry them for a few minutes until they turn golden and stop bubbling. Do not crowd the pan as this will lower the oil temperature too much.
Seasoning: Use a slotted spoon to lift the Potato Crisps out of the hot oil and drain them on fresh kitchen paper. While they are still hot, sprinkle them with sea salt to ensure it sticks to the surface. Let the crisps cool down completely to reach their final level of crunchiness before serving.
Extra tips for potato crisps
To get the best results with your Potato Crisps, you should choose a floury potato variety like Maris Piper or King Edward. These types have a lower water content which helps them fry into a lighter and crispier snack. Make sure the oil is at a steady temperature before you start frying each batch. If the oil is too cool, the slices will absorb too much fat and become greasy rather than crisp.
You can test the oil by dropping in a small piece of potato to see if it sizzles immediately. If you want to vary the flavour, you can add smoked paprika or garlic powder along with the salt. Store your finished crisps in an airtight container to keep them fresh for a few days. Always ensure they are totally cold before sealing the container to prevent any steam from making them soft.
Find more ideas here:
onion soup,
cauliflower fritters or
homemade mashed potatoes.
