Follow our simple recipe for how to make crisps (potato chips) at home. They're baked in the oven instead of fried for a healthier snack (but equally as delicious).
Crisps (or potato chips to our American friends) are a snack staple for many. Traditionally thin potato slices would be fried up in lard and dripping, given a pinch of salt and would be sold in greaseproof paper bags. Later on, people started to get more creative with the seasonings with the famous cheese & onion combo apparently being the first seasoned crisps. We thinly sliced up some potatoes as well as a few sweet potatoes in there and coated them in olive oil. We went with a salt and thyme seasoning on one batch and a mix of salt and dillisk seaweed on the other but you can get creative with your own seasonings - paprika, chilli, salt and vinegar...the choice is yours!
2 medium gold potatoes
2 small sweet potatoes
4 tsps olive oil
sprinkling of salt x2
4-5 sprigs of thyme
1 tbsp dillisk seaweed, blitzed finely
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Preheat the oven to 200C/400F and line a baking tray with parchment paper.
Thinly slice your potatoes or you can use a mandoline if you have one. Pat dry to remove any excess moisture. Portion out your potato slices into two bowls (one for each flavor).
In one of your bowls of potato slices, add 2tsp of olive oil, the thyme and a sprinkling of salt (be careful not to over salt). Give the potatoes a good toss, until nicely coated with your seasoning.
Then taking your second bowl of potato slices, once again add 2tsp of olive oil along with the seaweed and a sprinkling of salt. Toss to coat.
Pour your potatoes out onto the prepared baking tray, making sure to spread them out to avoid any overlapping each other. Bake for 15 minutes until crispy.
Note: if your slices are on the slightly thicker side, they'll need a longer cooking time but you can judge by eye and when you're happy with their level of crunch. And you may find some of the crisps cook quicker than others, you can just remove those sooner than the others.
Remove from the oven and allow to cool until they're no longer hot to handle.
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