BritishSnack

Homemade potato crisps, three flavours

Name: Homemade potato crisps, three flavours
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 4 large floury potatoes (Maris Piper or Russet); 1 litre oil for frying; Salt; Salt & vinegar dust: 1 tsp salt + 1 tsp citric acid (or 2 tbsp malt vinegar powder); Cheese & onion dust: 2 tbsp finely grated Parmesan + 1 tsp onion powder + ½ tsp salt; Chaat dust: 1 tsp chaat masala + ½ tsp red chilli powder + ½ tsp amchoor + ½ tsp salt

Paper-thin crisps that shatter, with three seasonings to shake on — salt and vinegar, cheese and onion, and a chaat-masala dust that would beat anything in a packet.

Total: 45 min
Prep: 20 min
Serves: 4
Spice: Mild

Printable card

Halal · Vegetarian · Vegan · Gluten-Free

Photo: Vegan Feast Catering, CC BY 2.0 via flickr

Ingredients

4 servings

4 Floury potatoes, large; Maris Piper or Russet
1 l Oil, for frying
Salt
1 tsp Salt + 1 tsp citric acid Salt & vinegar dust, or 2 tbsp malt vinegar powder
2 tbsp Finely grated Parmesan + 1 tsp onion powder + ½ tsp salt Cheese & onion dust
1 tsp Chaat masala + ½ tsp red chilli powder + ½ tsp amchoor + ½ tsp salt Chaat dust

Method

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

Tips

Floury potatoes crisp; waxy ones go leathery. Citric acid from the baking aisle gives the sharp sour hit of salt-and-vinegar crisps without making them wet.

About Homemade potato crisps, three flavours

Paper-thin crisps that shatter, with three seasonings to shake on — salt and vinegar, cheese and onion, and a chaat-masala dust that would beat anything in a packet.