It hit lunch time today and I had a massive craving for a good bag of crisps. I opened the cupboard to a grim scene; no crisps, not even a cracker. What’s a girl to do?
If you know me well enough you know I’ll have a go at anything. So today it was time try my hand at making crisps. I don’t have the energy to mess around with frying things, I need things to be quick and simple, so armed with two small Albert Bartlett Rooster potatoes, here is how I did it:
Thinly slice your lovely reds (or whites if you fancy) on a mandolin – if you don’t have one, your cheese grater might have a slice function.
Blot the starchy liquid off between sheets of kitchen paper and spread around the outside of a microwavable plate.
Ping for 4mins, turn and repeat until just slightly golden. You’ll need to keep an eye on them, mine take 6mins at 750w.
Transfer to a cooling rack to really crisp up.
Now it’s time to season. I kept things simple with just salt and pepper and boy were they good! My cute little crisp packet is just made from folded up baking paper – perfect to shake them around in.
You’re done, probably under 10mins. They haven’t seen a drop of fat or any sneaky flavourings but you’d never know that these weren’t “the real deal”.
If you’re counting calories, or just looking to rustle up a quick snack, I dare you not to love these.
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