Savoury Snacks
- Aug 8, 2023
- 3 min read
Posh Crisps |
Posh Crisps
Many of us enjoy a savory snack and the trend for posh crisps includes lots of other veg, with courgette, parsnip, carrot and beetroot all on the menu. It can be a great way to use up any grow your own and shop bought surplus too as well as getting veg haters excited about trying them too.
Ingredients
You can use any type of potatoes and a mixture will provide interesting results. I tend to make the peelings from any root vegetables peeling into crisps and if I veg I'm not using which is destined for the bin or a garden glut then they become crisps too. One of my favourite things to add is garlic cloves, flattened first with the end of the rolling pin.
Cutting your veg
I find that using a mandolin cutter (carefully) works really well on the lowest setting, and the fine blade on our food processor also works well. A potato peeler can also be utilised on the smaller veg like carrots and parsnips. If you're cutting with a knife it's a bit laborious, our mandolin cost £5 which if you plan to make crisps regularly is well worth the spend. If you like a crinkle cut a serrated knife is your best tool for the job.
Preparing to cook
Cut across the widest part then plunge immediately into an ice bath to remove the starch. I use my across sink colander and running cold water flipping them carefully which does the job too. I catch the water in a bowl below and give it to my garden plants, they love the starch.
Pat the potato slices dry with kitchen towel and lay them in a single layer of parchment paper. Brush both sides of each slice with some olive oil. To add flavour sprinkle over some salt, salt & pepper, garlic salt or our favourite 5 spice. You can experiment with any dry flavouring that is not too intense, so avoid stock cubes but your favourite dry meat rub might make the perfect crisp for you.
How to cook
This will depend on what you have available
Traditional oven: Bake at 350F/180C on a flat baking tray. Check after 10 minutes or so, you may need to stir them on the plate. Continue until browned and baked. Use baking paper for ease, or oil the baking tray. Adjust depending on the thickness and type of veg, keep a close eye on your first batch and note the times for future use. Set a timer if you need to walk away.
Microwave: Microwave for a few minutes then flip over and microwave again until crisp and golden.
Air Fryer: The air fryer tends to make them float during cooking, which is a fire risk so I cook mine on the base with the tray over the top, (without the parchment paper). You can't cook as many as with the other methods but you will have less turning and a cook you can walk away from once you have your timing right. This is my favourite method when we have friends round, I do a tray of snacks and dips and just add them as the healthy hero a batch at a time. Mine tend to average about 5 minutes cook but yours is likely to be a little different. Take care when removing the tray it will be really hot.
Other: I've not tried this but I don't see why it wouldn't work in a frying pan, over an open fire somewhere pretty, if you get the chance to try it , please let me know, a pic would be lovely :)
Finishing off
Remove carefully once golden and add a sprinkle of your previously used flavouring. I'll be doing some experimenting with this and let you know our favourites in future posts.
Warning: My Fam can eat these quicker than I can cook them so I tend to do them when they are not around for consumption later.
Top tip: You can refrigerate raw slices ahead ahead of time for later use. Just place in water in an airtight container.
Drain and pat dry before use. I never throw out a take-away carton so there is always a few handy.
