When it’s time to start digging up the first of the new potatoes growing on the allotment, homemade crisps are a real treat to make…and eat!
It is very easy to make crisps at home but it is best to make them with new potatoes as older ones will brown too quickly when they are fried and not be as crisp as they should be.
You will need a deep fat fryer filled with vegetable or sunflower oil, heated to its highest setting (about 180°c) and a way of cutting the potatoes as thinly as possible. This can be done with a knife but if you have a Kenwood Chef with the rotary food slicer that attaches to the front, then slicing the potatoes can be done very quickly and evenly.
So, it is simply a case of washing your potatoes (no need to peel unless you would rather do that) and slicing them as thinly as you can.
Place the sliced potatoes into a bowl of cold water to rinse off the starch. If you do not do this the crisps will stick together in the oil, making cooking difficult.
Dry the potato slices thoroughly (I find a salad spinner works very well, or dry with a clean tea towel) then cook in small batches in the hot oil, carefully stirring to stop them clumping together – be very careful not to splash yourself with the hot oil and also be aware that the steam produced will also be scalding hot.
When the crisps are cooked and evenly coloured, tip them into a tray lined with kitchen paper to drain and remove the excess oil. Sprinkle generously with sea salt. Cook the rest of the potato slices in the same way and devour once cooled!