MICROWAVE CRISPS

Despite the fact I’m about to give you a recipe for homemade crisps, I must say that if you fancy some crisps, honestly just go and buy some.

Don’t make your own. What’s the point?

If you fancy a bag of crisps or if you have people coming around and you want to shove a bowl of them on the table, I would never encourage you to make your own. Ever.

I promised you honesty with this website, and honesty you have.

If someone told me they only ever made their own crisps, I would automatically ask them who hurt them.

However, having said this, if you find yourself bored on a Sunday and you have some manky old potatoes that need using up, my recipe for Microwave Crisps might just be the answer.

I found myself, literally on a Sunday, pottering around my Kitchen, cleaning out the cupboards etc and I had some potatoes begging in the fridge. Dinner was already sorted so I couldn’t exactly cram them into that so I had no other option.

So I made crisps.

A bit more of a faff than a bowl of crisps deserve, but the rewards are worth it. These crisps have a wonderful crunch to them that only feel right when accompanied by a tooth achingly cold beer. Not too bad considering there’s only two ingredients used here.

Like I said, only have a go at these if you genuinely enjoy rattling about a Kitchen and feeling smug you used up old odds and ends of ingredients. If you want crisps, just go buy them.

Get yourself some potatoes (I had two) and slice them as thin as your body has the energy for. Don’t bother peeling.

You want them as thin as possible because if they’re too thick, they will be a bit chewy. So you want them so thing you could read a newspaper through them.

Place the slices in between two tea towels or some kitchen paper and press down as hard as you can to dry them out as much as possible.

Put some baking paper on a plate and place the potato slices on the paper. Make sure the slices don’t touch otherwise they’ll stick together. You may need to do this in two or three batches.

Scatter with a little salt (I went for Oak Smoked Salt from Halen Mon).

Put them in the microwave on full power for 3 minutes. When the microwave PINGS, carefully take the plate out (the plate will be hot!) carefully turn the crisps over, turn the heat down to medium and put back in for 3 minutes.

When it pings, turn the heat back up to full power and put them back on for 1 – 2 minutes until the potatoes crisp up.

They will still feel a little soft but don’t worry, place them on a baking sheet on a cold surface and let them rest for a few minutes to settle and harden up.

I served with an extra sprinkle of salt and a big generous bowl of sweet chilli dip (not my recipe but actually my mothers… I’m working on stealing it from her…)