Homemade Crisps
These moreish crisps are not only healthier than a packet of Tayto, they’re about as fresh a snack as you’ll get.
Sea salt and a bit of freshly ground black pepper make a delicious seasoning, but the options are limitless!
Makes 1 portion
Ingredients
- 1 potato
- 1 dessert spoon of olive oil
Method
- With a mandoline slicer, slice the potato into very thin slices from the long side of the spud to achieve larger crisps. Peeling is optional, but I prefer to simply wash, dry and slice.
- Place the slices in a bowl and add the olive oil. Separate and turn the slices to ensure that each slice is thinly coated in oil.
- Line a microwaveable plate with parchment or greaseproof paper and arrange the slices so that they don’t overlap.
- Microwave on full power for 2 minutes. Remove from oven, turn each crisp and return to microwave for another 2 minutes or until golden. (Times may vary depending on the power rating of your microwave oven)
- Remove from microwave and allow to stand on a cool surface for a couple of minutes to crisp up.
If you don’t have a mandoline, you can use a potato peeler or an extremely sharp knife to slice thin slivers. Some food processors have a slicer attachment, but I find they often don’t slice the potato thinly enough.