Posted May 9, 2001 by Researcher 108409
There are (at least) two ways of making crisps:
Method one makes use of the skins that you would otherwise waste when preparing another potato dish. Simply wash and scrub the potatoes before peeling, and make sure the peelings are nice and long. Then simply deep fry them in really hot oil.
Method two: Wash and scrub the spuds. If you don't want the skins on your crisp, peel the potatoes. Then slice thinly (a mandolin is excellent for this) and deep fry in really hot oil.
Remove your crisps from the hot oil with a slotted spoon or similar. Drain for a few minutes on a double thickness of kitchen towel. If desired, you can add salt.
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