Home-made crisps

While they are not exactly Walkers or McCoy’s, these crisps were great fun to make and the end result was definitely crisp. What I liked most, apart from the flavours and versatility, was the fact that unlike a bag of conventional crisps, you can see and adapt anything and everything you use i.e no hidden added sugar etc.
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Preparation time:
30 mins – 1 hour depending on the size of the potato (in terms of one or more batches)

Cooking time:

45-60 mins per batch (1-2 batches depending on size of potato)

Serves:
A bowl full of crisps

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You will need…
๐ŸŒธ1 medium-large potato

๐ŸŒธAny herbs/spices/seasoning e.g salt, pepper, dried basil

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How to make:
(Preheat oven to 130ยฐC (Fan-assisted)

1) Wash and scrub the potato but leave the skin on.

2) Using a sharp knife (or some kind of fancy potato slicer), cut slivers of potato into very thin slices.


3) In a bowl, pour in around 2cm of cold water, then add vinegar, salt and I used garlic paste (add as much as you want, however strong you want the flavours to be.)

4) Put the slices of potato into the bowl, stop when you can’t fit any more under the water. Leave them to soak for 7-10 mins.

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5) On a baking tray, on baking paper, place the soaked slices in rows and season. I found that dried basil, salt and pepper was nice with a sprinkle of Aromat. I also used dried parsley but any herbs etc should taste great.

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6) Place in the oven, middle shelf for 30 minutes. Make sure you check them throughout as all ovens differ.

7) After 30 mins, turn each crisp over and return to the oven for another 15-25 minutes. In this time, make sure you keep turning them when they start to look golden.

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8) After the first batch is baked, do the same with any other slices if you have any left.

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I think the possibilities are obviously endless; simple and traditional salt and vinegar, right through to some kind of exotic curry powder can be used to season these and I reckon they’d taste wonderful.

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