Earlier this year my brother Mark (Samuel Becket Gastro Pub) bought me a Mandolin slicer. Being honest it terrified me as I had heard the horror stories of the accidents some chefs have had with them. This fear was only further accentuated when I witnessed Richard Speedie of Masterchef fame, planing shavings of fingers into one of his recipes. And boy did he bleed!
Anyway, my brother had told me that he had made chili crisps (or chips if you’re American) to accompany a recipe of his and they sounded lovely. Every time I saw the mandolin sitting on the shelf beside all my other cooking equipment I would say, ‘I must try using that’. Well today was the day, I made crisps seasoned with sea salt and dulse (seaweed) and they were delicious and I still have all my fingers!
- Potatoes (I used 4 or 5 medium sized)
- Vegetable oil
- Seas salt and Dulse
Preheat the oven to 200c/400f/Gas 6 and place a roasting pan in the oven to heat.
You will need a mandolin to make these crisps however, they can be bought quite cheaply in a number of places, such as Kitchen Essence, Nisbets, Kitchen Cookware who have a very reasonably priced one for just 10.49. That said you are better off buying one with a safety holder, which will protect your hand from the blade
Attach the serrated edged blade to the mandolin and adjust to a thin slice setting. Peel the potatoes and attach, one at a time to the safety holder. Run the potato along the blade, adjusting if the slices are too thick.
Once all the potatoes are sliced, rinse well under cold water. Then dry with some kitchen towel. Drizzle some vegetable oil over the potatoes, just enough to coat them (not too much as these are supposed to be a healthy option to a packet of Tayto!)
Sprinkle some sea salt and Dulse to taste, one or two teaspoons. This can be bought in most health food shops. Alternatively you could just use sea salt on it’s own. Place the potato slices on the pre heated roasting pan, make sure there is no overlapping and cook for 10 minutes however, check the crisps after 5 minutes as some will cook sooner than others. Remove any that are already cooked. Don’t let them get too brown as they will taste bitter.
Place on some kitchen towel to blot off any excess oil, then gobble the lot! :O)
Tip: I have yet to try these with different seasonings but do experiment and let me know how you get on. Rx
Tip: Some beverage recommendations from Jay in Hollands of Bray: Wine, Pinot Gris or Grillo in white. Maybe something like a merlot or resaonable bordeaux in red. 🙂 Beer, Punk IPA…..