Gourmet Crisps
Sorry Gary Lineker mate, but I’ve made my own gourmet crisps and they’re extra mature, extra crispy (hehe) and extra tasty.
I’ve been asked so many times why, as the Queen of Potatoes, I haven’t shared any crisp recipes. So here they are! Hopefully I can retain the title now I’ve delivered on the crisp front. If you’re reading this is the US, I’m making chips! But chips in the UK are known as fries…it’s all a bit confusing tbh. It’s all potato though – beige, carb-y, delicious potato 🥔❤️
Once you’ve mastered how to make a basic crisp/chip, you can easily have a play around with other flavour combos like salt & vinegar, sweet chilli, Marmite etc… but I’ve gone for the nations favourite – cheese & onion. A posh version though, using crispy shallots and extra mature cheddar, accompanied by a creamy garlic, parsley and crème fraîche dip.
Does anyone remember vanilla ice cream flavour Monster Munch? It feels like this should have been a dream (or probs nightmare) but I swear these were real. Can’t remember if they even tasted nice either. OMG who used to love a 10p bag of Tangy Toms or salt n vinegar Space Raiders?! I’ve fully gone down a retro crisp rabbit hole now and can’t get out, might have a go at recreating some of the classics. DM me your faves.
I also still haven’t forgiven Walkers for discontinuing BBQ rib. These were iconic crisps and loved by all. LOVED BY ALL. Sort it out, Gary.
Ingredients
- 3 maris piper potatoes
- 1 ltr vegetable oil
- 50g extra mature cheddar
- 50g crispy shallots
- 50g crème fraîche
- Couple of cooked garlic cloves
- Pinch of sliced parsley
- Plenty of salt
Method
- Really thinly slice your potatoes. Use a mandolin if you have one and please be careful - use a guard to protect your fingers! If you go for thicker slices, these will take a little longer to cook but will still be lovely and crispy!
- Place the slices of potato in water to prevent discolouration.
- Get your oil in a deep saucepan or use a deep-fat fryer. You want the oil at 140°C.
- Once the oil is ready to go, drain off your potatoes and dry them off with paper towel to collect any excess oil.
- In batches, fry off your spuds until golden and crispy. If your potato slices are a little thick just keep cooking them. With the temperature being low at 140°C it should take longer to colour but crispier to eat!
- Once all your crisps are crisped, season with salt and get on to making the seasoning.
- Finely grate your cheese and blend your shallots into a powder, mix them together and toss your crisps in them.
- For the dip, chop your garlic and parsley and mix with creme fraiche. Done! Enjoy!