Grow Your Own Magazine

Sorry if I have put this thread in the wrong section but wasn't sure where it would go.

So has anyone made homemade crisps successfully? I like the thick and extra crunchiness of the exclusive range of crisps (Kettle, Tyrell and Sainsbury Taste the Difference) but love to give them a go at home if it's at all possible. The packaging for Sainsbury TTD crisps states using Pentland Dell potatoes for making their exclusive range crisps.

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Food for Free

Haven't seriously tried yet but if I am successful growing my Golden Wonders this year then who knows

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Happy Gardening,
Shirley

http://www.honeyjukes.co.uk

I've done it with a microwave thingie - it's a bit like a carousel and you pare the spuds very thinkly - with a mandoline is best, then dry them and put one in each slot and put in mwave for a couple of mins. Really nice - no salt of course. Healthy. That's what I tell meself anyway!

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It takes more oil than vinegar to make a good salad dressing.

vegheaven.blogspot.com Updated Aug 29th 2008

never thought of making my own crisp, sounds a good idea really and yes no salt pity really we think healthy cos i like salted crisp

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Smile and the world smiles with you

Think I've seen the microwave carousel one somewhere on the Net and heard there's really good one from Japan selling like hotcakes. Where did you get yours from? Lakeland? Would you say it's worth getting it (with acceptable crunchiness) and like you say no salt?

This thread should really be in Grapes Recommendation, please feel free to move it there.

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Food for Free

Can't remember where it came from - I've had it about 12 years. If they aren't crunchy enough you can put them back for a bit longer. I'm happy with no salt - we never add it to cooking and after a while your taste buds adjust.

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It takes more oil than vinegar to make a good salad dressing.

vegheaven.blogspot.com Updated Aug 29th 2008

I havent seriously made crisps as such, but when I peel tatties I always bake the peelings with a bit of salt (sorry!) and chilli flakes. They go all crispy and crunchy and are just gorgeous!

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Life may not be the party we hoped for but since we're here we might as well dance

I tried it some years ago Veg and like it as it was low salt (or even no salt) but haven't been making it for years now. Will look for the recipe , thanks for reminding .

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I grow, I pick, I eat ...

ive not done spuds but have done parsnips & beetroot 'crisps' - sliced v thinly on mandoline & then 'cooked' in oven on a very low heat until crispy added black pepper to parsnips = only problem is they take ages to do and dissappear in seconds

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The love of gardening is a seed once sown never dies ...

I can't agree more. They took hours to make but gone in within 5 to 10 minutes.
I am thinking of making the chips from my salad blue or highland burgundy red harvest (if blight don't get them first), they should look lovely with such blue and pink colour, but would they taste nice too . I am hoping it .

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I grow, I pick, I eat ...

I have made crisps it was easy just used a deep fat frier and a potato peeler, i used potatoes no bigger than the width of the peeler then just fried them and put in a bowl with kitchen roll the air makes them crisp. i used to add a little powder of salt and vinegar (i dont think you can get it now) cos vinegar made them soggy.

I use a peeler to slice them, toss in a bowl with a little oil of choice (just veg oil works fine) and lay out on a baking tray pop in oven on med to high till crisp.

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Yo an' Bob
Walk lightly on the earth
take only what you need
give all you can
and your produce will be bountifull

i've made my own crisps, i washed my potatoes after i sliced them to get rid of all the starch as this makes them soft, i then used spray light and sprinkled chilly flakes over them, then poped them into the oven until i couldn't wait anymore !! yummy and very hot !
oh forgot to say i used red spuds as i found they worked better.

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Live life to the full and you'll never regret not living !!

I have the microwave thingy. I sometimes peel the potato - depends on the state of the skin, use a mandolin to slice thinly, sprinkle all purpose seasoning over them (I know it contains salt as well as other lovely smelling things) and then put in microwave for 60 seconds check if they need more if they do just keep nuking them until they are crisp. Even hubbie thinks they are yummy.

I've made them. Used to make them a lot when I couldn't buy bought ones that weren't flavoured or salted. I detest salty crisps.

Story: I made a huge bowl of them for the family. If anybody wanted salt on them they could take some and put salt on their's only. They take absolutely ages to do. No mandolin in those days so, potato peeler, dried on kitchen towel, deep fried a few at a time 'cos otherwise they stick together.

Hubby (now ex) comes in, sees huge bowl, pours tons of salt all over the whole lot! If I'd wanted salty crisps I'd have bought the bloody things. Grrrrr!.

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"I prefer rogues to imbeciles as they sometimes take a rest" (Alexander Dumas)

I know Tyrelly shallow fry their crisps, so if you don't have the microwave thingy and can't be bothered to wait for the oven to bake them, you could shallow fry them in small batches.

Yum yum, i'm in a mind to make some next time i have some decent potatoes (my stored ones have gone a bit wrinkly and sprouty now! )

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There's vegetable growing in the family, but I must be adopted
Happy Gardening!

.....it keeps making me buy things!

(Microwave crisp thingy on its way as we speak....)

oh yeah, where did you order it from? Any from the online store with piccie ?

This is the Japanese microwave crisp maker I was talking about:

TOKYOMANGO: Microwave Potato Chip Maker

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Food for Free

Mine looks like that but I think it was from lakeland or maybe betterware!

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It takes more oil than vinegar to make a good salad dressing.

vegheaven.blogspot.com Updated Aug 29th 2008

whilst turning over my compost (consisting mainly of old coffe grounds, rabbit poo and wood shavings) the other day and having that lovely coffee aroma hit me before it went in I had an idea.

If like me you have a glut of parsnips from last years crop (mine are still in the ground and just starting to re-sprout) I've had an idea......

I just a batch of alternative coffee from a couple of the blighters. And even if i say so myself it does taste rather good. All i did was wizz them up in a food processor (skins and all) until fairly small chunks that was all that remained of the poor things, layed the chunks out on a baking tray and bunged them in an oven at 200 deg C for about 15-20 mins until they resembled that freeze dried coffee stuff you can buy. You might need a large heaped teaspoon or more to get the strength you require but its worth a try if you have the oven on and you are bored with just roasted parsnips. I'm now saving all the peelings and odd bits to make some more.

And the beauty of it all is i'm still putting the "parsnips grounds" into the compost.

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If Bindweed was edible i'd be a multi millionaire with a chain of restaurants selling the stuff with the amount I have on my plot.

Coo, no, nothing as posh as that, I found one on ebay. I'll let you know if it's any good.

Nudger, it sounds like the dandelion coffee they used to make (tried it myself when clearing dandelions from an overgrown plot.) Not bad but not exactly like coffee.

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It takes more oil than vinegar to make a good salad dressing.

vegheaven.blogspot.com Updated Aug 29th 2008