How to make your own crisps if you're struggling to buy them right now

Crisps are getting harder and harder to come by.

Following in the footsteps of meat and fuel, the latest shortage gripping the nation is the fried potato variety.

Walkers crisps are in short supply at the moment, due to an IT glitch that hit the world’s biggest crisp factory.

As a result, various crisps could be missing from supermarket shelves for the next few weeks – not the news we want to hear with Christmas party season fast-approaching.

But fear not, if the past 18 months have taught us anything it’s that we can adapt and make our very own crisps at home – although this will require a fair amount of effort, not to mention a deep fat fryer.

To do this Robert Strathern, co-founder Fairfields Farm Crisps, says you’ll need to get your hands on some potatoes, but not just any old ones – crisping potatoes.

Robert tells Metro.co.uk: ‘Crisping potatoes are not the same as regular potatoes, so your Maris Pipers aren’t going to have the same effect. A variety like Markies is a good chipping and crisping potato, for example, and are mostly found in farm shops.’

Then simply follow his instructions below.

It also goes without saying, please don’t rush to the shops to panic buy crisps – especially when you can make them yourself.

How to make your own crisps

Robert shares his method of how to make crisps at home, if you’re struggling to source them in the shops.

Ingredients

  • Crisping potatoes
  • Sunflower oil
  • Salt/seasonings of choice

Method

1. Get a mandolin and try to get your hands on some crisping potatoes. 

2. Then thinly slice your potatoes. Keep the skin on.

3. Heat up your deep fat fryer to around 150°C, or use a heavy based pan with lots of sunflower oil in. 

4. Place your potato slices in the hot oil and stir to try to stop them from sticking to each other in the early stages of cooking. And be careful here.

5. After 4-5 minutes of putting them in, you’ll know your crisps are ready when you can take them from the oil (a pasta server would work as a pinch here). They’ll be nicely browned and they will snap rather than bend.

6. Turn the heat off, and fish them out quickly onto a wire rack with some kitchen towel and something underneath to catch the oil. 

7. Sprinkle with plenty of salt, or get creative with seasonings in your cupboard.

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