17 December 2012
Hand cut crisps... Why not liven up your fajitas or slices of cold meats and game with this classic accompaniment?
Thinly slice potatoes or root vegetables such as parsnip, beetroot, sweet potatoes or celeriac. A food processor or mandolin (mind your fingers) is probably best for this. Pat dry and gently drop into hot oil. Once lightly coloured remove and allow to cool on kitchen paper. To finish off repeat the process until a pleasing colour. Don't forget to season. The crisps will crispen nicely when allowed to dry on kitchen paper. Alternatively serve with your favourite dip. See posts below for suggestions
Posted by incredibly fed