Best way to make home made crisps?!
Make sure that your oil is really hot and don't overfill the pan fryer, just drop in batches and make sure that they don't stick together.
When golden, drain on kitchen towel and whilst still hot sprinkle with salt.
Or if you want repeat process above and place individual potato pieces on oven proof sheets preferably non stick to make lower fat and sprinkle salt on after, you could also you a potato crinkle cutter to make crinkle crisps.
Hope this helps
Answers: Use a mandolin to make potatoes really thin, wash through and drain well, put in either towel or kitchen towel and get rid of all water.
Make sure that your oil is really hot and don't overfill the pan fryer, just drop in batches and make sure that they don't stick together.
When golden, drain on kitchen towel and whilst still hot sprinkle with salt.
Or if you want repeat process above and place individual potato pieces on oven proof sheets preferably non stick to make lower fat and sprinkle salt on after, you could also you a potato crinkle cutter to make crinkle crisps.
Hope this helps
Cut up the potatoes really thinly and you can either fried em or bake em.Oh and remember to sprinkle some salt.
ok , you peel & thinly slice your potatoe.
You put in a heated frying pan ( containing oil ) and fry.
Inside your frying pan you also put herbs and spices.
Use a potato pealer to 'peel' crisps - nice and thin.
Dry these out (with a tea towel), then depending on healthy you want to be either deep fry them or drizzle with a little oil then roast them....
Don't bother to peel them.........cut very thin and deep fry them.....drain the oil on paper............and salt.
get a food process : attached the cutter blade
Use that to cut the potatoes into really thin slice...( there is no way you can manuelly cut the potatoes evenly thin)
fill oil about 1/2 level of the pot. heat it up and use a single slice potato as tester.. (the thing must float up immediately)
and throw in slice by slice of the potato, cook till brown ... and tossed cook crisp with fine salt..
I've never known anyone who could make decent homemade crisps using any method described above. But homemade tortilla chips are much easier. Just cut up a stack of corn tortillas and deep fry them for about two minutes. Just be sure to separate them as they fry.
If you fry up flour tortillas you can shake them in cinnamon sugar and had honey to dip them in. They go great with ice cream. YUM
Crisp potato skins
Serves 2
Preparation time less than 30 mins
Cooking time 1 to 2 hours
Ingredients
2 large King Edward potatoes (or similar)
large pinch salt, plus more to taste
20g/?oz butter
freshly ground pepper
1 x 142ml/5fl oz tub soured cream
Tuna and sweetcorn stuffed skins
1 x 185g/6oz tin tuna, drained
? tin sweetcorn, drained
mayonnaise, to taste
Cheese and chive stuffed skins
100g/3?oz cheddar, grated
100g/3?oz Red Leicester, grated
handful snipped chives
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Scrub the potatoes clean and rub with a little salt while still wet - this will ensure they crisp up well.
3. Prick the potato skins in several places.
4. Bake in the oven for about an hour, until they are crisp on the outside and feel soft within.
5. Remove the potatoes from the oven, cut in half and gently scrape out the inside with a spoon - discard the scooped out potato if you are making plain potato skins or set aside if you are making stuffed skins. Be sure not to scrape all the way to the skin, leaving a little potato around the edge.
6. Cut the potato skins into thick strips. Place the strips onto a baking tray, and dollop a large knob of butter on each skin.
7. Season with freshly ground pepper and a little more salt to taste.
8. Bake at the same temperature for 15 minutes, until golden and crisp.
9. Serve hot with soured cream.
10. To make tuna and sweetcorn skins, follow stages 1-5 above. In a mixing bowl, combine the tuna, sweetcorn and mayonnaise with the scooped out potato. Spoon this mixture back into the potato skins, return to the oven and cook for 15 minutes.
11. For the cheese and chive skins, combine the potato with the cheddar, Red Leicester and chives, spoon this mixture back into the potato skins and bake for a further 15 minutes.
12. Serve the stuffed skins with soured cream.
TRY thinly sliced SWEET POTATO deep fried - super brill!!