Potato Crisps
When Adam and I lived in London for two years, I loved the way the English call chips crisps. I love the way it differentiates them from hot chips, and the utter descriptiveness of ‘crisp’.
We first made these out of purple potatoes many years ago, sliced finely and so perfect in their purple crispness. Some potatoes are better than others to make into chips. You want a waxy potato ideally, usually a red-skinned variety like a pontiac or desiree.
Ingredients 4
3 ‒ 4 waxy potatoes, ideally red-skinned, skin on
Splash vinegar
500 ml light oil, for frying
sea salt, to taste
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Method 8
Leaving the skin on, carefully mandoline your into thin slices. If you don’t have a mandoline, just slice them as fine as you can. Don’t make them paper thin, think chip-width.
Wash the potato slices well to remove excess starch.
Bring a pot of water to the boil, add a good splash of , and par-boil the potato slices for about 2 minutes.
Drain and dry the potato slices thoroughly with a tea towel (dish towel) or paper towel.
Put the in a frying pan over a high heat and heat until it reaches 160–180°C (320–360°F) on a candy thermometer. If you don’t have one, heat the oil until a potato slice sizzles madly immediately when you put one in it.
In batches, put your potato slices into the and fry until just golden.
Remove the chips with a metal slotted spoon (don’t use plastic!). Drain on paper towel and toss with sea salt.
Eat immediately, or these store pretty well for a week or so in a sealed container.
Buena Vista Farm's tips
If your chips are browning but are not crispy, turn the heat down. They don’t crisp up once out of the oil – you want to take them out crispy, so hold your nerve, leave them in until they’re crunchy, and if they are cooking too fast for this, turn down your oil.
