Crisps

PiKe · 8 Jul 2011 at 13:01

Looking to make home made crisps but last time I tried, they weren't very... crisp.

Is there a certain spud that should be used? I'm using a table top deep fat fryer, should this be ok?

DirtyJester · 8 Jul 2011 at 23:35

Maris Piper should be good

Oh and make sure the oil is hot

Hairybudda · 8 Jul 2011 at 23:44

Not too hot though, you'll end off with greasy overcooked soggy crisps. Slice your spuds thin, soak them for a while in water to pull some starch out (you'll know they're soaked enough when they curl up the tiniest bit), pat them dry and leave them a while before you deep fry them. Don't break 170f in the deep fat frier and do them in small batches, season them with whatever you want when you pull them out and they're still warm, make sure you drain them well because they can get damn greasy.

Haircut · 9 Jul 2011 at 02:06

It feels wrong to link this column again, but it really is the best resource in this case.
http://www.seriouseats.com/2010/09/the-food-lab-extra-crunchy-homemade-potato-ch.html

Most of the difference in how your crisps come out is down to how you parboil them in the first instance.