Making crisps from scratch actually doesn't take too much. Here, we're perfected the ultimate crisp recipe, and even made a sweet chilli seasoning to go with.
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Serves
4
Maris Piper Potato
White Wine Vinegar
Salt
Sunflower Oil
For The Thai Sweet Chilli Seasoning:
Onion Salt
Garlic Powder
Chilli Powder
Chip Spice
Cinnamon
Lime Leaf
Paprika
Dried Parsley
Sugar
Salt
Serves
4
Maris Piper Potato
White Wine Vinegar
Salt
Sunflower Oil
For The Thai Sweet Chilli Seasoning:
Onion Salt
Garlic Powder
Chilli Powder
Chip Spice
Cinnamon
Lime Leaf
Paprika
Dried Parsley
Sugar
Salt
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Slice the potatoes about 3mm thick and place in a large bowl. Rinse in cold water until the water runs clear, then soak for 30 mins in water with your vinegar.
Step 2.
Heat a large, deep pan about ⅓ full with oil to 160ºC. Meanwhile, drain the potatoes and dry them very well with kitchen towels.
Step 3.
Fry in batches (they will take longer if you overcrowd the pan), stirring as you first add them, until golden and crisp. Drain on kitchen paper and season lightly with salt or spice mix.
Step 4.
Eat immediately, or allow to cool, then store in an airtight container (they should be good for 24 hours or so).
For The Thai Sweet Chilli Seasoning:
Step 5.
Add the first 7 of the spices to a spice grinder or a pestle along with ½ tbsp of parsley and 1 tbsp of sugar, then blitz or pound until dusty. Stir through the remaining ½ tbsp of parsley and ½ tbsp of sugar until combined. When the crisps have come out of the oil, tip into a bowl and toss with the seasoning in batches. Simple.
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