has anyone tried to make crisps.......

[jojojojoanne]

out of potatoes? with a pan and sunflower oil? or would the result just be thin chips instead?

[honky-tonk]

mine turned soggy ;(

[cazzz1975]

I trid but I couldnt get them wafer thin, and the ones I did get very thing burnt! :S

its obviously a trial and error thing

[cazzz1975]

yikes what happened to my typing?!

I tried but couldnt get them thin enough, the ones that I did get thin, just burnt

[jojojojoanne]

i was going to try to make some but thought i would probably need a special crisps machine to cook them!

[Goodsoulette]

I make root chips, crisp made fom parsnips and butterut squash. I have a food processor with a slicing accessory, but theres normally one on a grater too.

If you salt them first to help draw the moisture out, then either fry or bake them sprayed in oil, they come out yummy.

[leg_end758]

yes


no


hope this helps ?

[figure]

A mandolin or food processor does a great job slicing the potatoes very thin. The trick to getting great crisp is using lots of oil and deep frying.

[jojojojoanne]

well we all know that crisps are bad (to be said in mr. garrisons voice from south park!)but...........

how much salt do you have to put on the potatoes?

and how would you get worcestshire sauce flavoured crisps? is there a dry variation of worcestshire sauce?

[figure]

You sprinkle salt after removing them from the oil. If you salt the potatoes before frying they will release water and become soggy. Salt draws out water/liquid. Do not salt before frying.

[jojojojoanne]

ok, salt after frying. now dry worcestshire sauce.......

[pastafreak]

Oh-yummmm....can I come to yours for my snacks,goody.....love parsnip crisps, and butternut squash sounds great!

[Goodsoulette]

I salt before and tissue paper them down to get the moisture out and mine are crisp everytime. We always used to eat breaded fried aubergine slices and you have to draw moisture out of them. The same with a butternut squash it would turn to gunge inside if you didnt. Potato is a dfferent story.

Desiree, Estima (baking spuds) would be good for home made crisps but if you can get them Golden Wonder of course will make the best crisps. You dont want them to floury and you dont want them to waxy else your crisps will be soggy.