Homemade Crisp Anyone?

[veg4681]

Sorry if I have put this thread in the wrong section but wasn't sure where it would go.

So has anyone made homemade crisps successfully? I like the thick and extra crunchiness of the exclusive range of crisps (Kettle, Tyrell and Sainsbury Taste the Difference) but love to give them a go at home if it's at all possible. The packaging for Sainsbury TTD crisps states using Pentland Dell potatoes for making their exclusive range crisps.

[shirlthegirl43]

Haven't seriously tried yet but if I am successful growing my Golden Wonders this year then who knows

[Flummery]

I've done it with a microwave thingie - it's a bit like a carousel and you pare the spuds very thinkly - with a mandoline is best, then dry them and put one in each slot and put in mwave for a couple of mins. Really nice - no salt of course. Healthy. That's what I tell meself anyway!

[gardenplot]

never thought of making my own crisp, sounds a good idea really and yes no salt pity really we think healthy cos i like salted crisp

[veg4681]

I've done it with a microwave thingie - it's a bit like a carousel and you pare the spuds very thinkly - with a mandoline is best, then dry them and put one in each slot and put in mwave for a couple of mins. Really nice - no salt of course. Healthy. That's what I tell meself anyway!

Think I've seen the microwave carousel one somewhere on the Net and heard there's really good one from Japan selling like hotcakes. Where did you get yours from? Lakeland? Would you say it's worth getting it (with acceptable crunchiness) and like you say no salt?

This thread should really be in Grapes Recommendation, please feel free to move it there.

[Flummery]

Can't remember where it came from - I've had it about 12 years. If they aren't crunchy enough you can put them back for a bit longer. I'm happy with no salt - we never add it to cooking and after a while your taste buds adjust.

[moggssue]

I havent seriously made crisps as such, but when I peel tatties I always bake the peelings with a bit of salt (sorry!) and chilli flakes. They go all crispy and crunchy and are just gorgeous!

[momol]

I tried it some years ago Veg and like it as it was low salt (or even no salt) but haven't been making it for years now. Will look for the recipe , thanks for reminding .

[Hans Mum]

ive not done spuds but have done parsnips & beetroot 'crisps' - sliced v thinly on mandoline & then 'cooked' in oven on a very low heat until crispy added black pepper to parsnips = only problem is they take ages to do and dissappear in seconds

[momol]

ive not done spuds but have done parsnips & beetroot 'crisps' - sliced v thinly on mandoline & then 'cooked' in oven on a very low heat until crispy added black pepper to parsnips = only problem is they take ages to do and dissappear in seconds

I can't agree more. They took hours to make but gone in within 5 to 10 minutes.
I am thinking of making the chips from my salad blue or highland burgundy red harvest (if blight don't get them first), they should look lovely with such blue and pink colour, but would they taste nice too . I am hoping it .

[vwilson]

I have made crisps it was easy just used a deep fat frier and a potato peeler, i used potatoes no bigger than the width of the peeler then just fried them and put in a bowl with kitchen roll the air makes them crisp. i used to add a little powder of salt and vinegar (i dont think you can get it now) cos vinegar made them soggy.

[yoanbob]

I use a peeler to slice them, toss in a bowl with a little oil of choice (just veg oil works fine) and lay out on a baking tray pop in oven on med to high till crisp.

[winolover]

i've made my own crisps, i washed my potatoes after i sliced them to get rid of all the starch as this makes them soft, i then used spray light and sprinkled chilly flakes over them, then poped them into the oven until i couldn't wait anymore !! yummy and very hot !
oh forgot to say i used red spuds as i found they worked better.

[Dane End Dolly]

I have the microwave thingy. I sometimes peel the potato - depends on the state of the skin, use a mandolin to slice thinly, sprinkle all purpose seasoning over them (I know it contains salt as well as other lovely smelling things) and then put in microwave for 60 seconds check if they need more if they do just keep nuking them until they are crisp. Even hubbie thinks they are yummy.

[JanieB]

I've made them. Used to make them a lot when I couldn't buy bought ones that weren't flavoured or salted. I detest salty crisps.

Story: I made a huge bowl of them for the family. If anybody wanted salt on them they could take some and put salt on their's only. They take absolutely ages to do. No mandolin in those days so, potato peeler, dried on kitchen towel, deep fried a few at a time 'cos otherwise they stick together.

Hubby (now ex) comes in, sees huge bowl, pours tons of salt all over the whole lot! If I'd wanted salty crisps I'd have bought the bloody things. Grrrrr!.