|Fried to golden perfection.|
|A deep fryer built for two.|
Dripping is also solid at room temperature, so it can easily be put out for the wild birds to enjoy, thus saving even that from going to waste. The other big fat saving was achieved by tracking down the smallest fryer we could find, which takes only one litre of fat and is the perfect size for two.
|Mandolin-sliced potatoes, ready for frying.|
|Out of the fryer: blotting and seasoning.|
- Scrub (and possibly peel) your vegetable of choice (potato, celeriac, Jerusalem artichoke, parsnip, beetroot, what have you).
- Thinly slice (1 mm), with your mandolin slicer (and WATCH your fingers as you get to the last bit).
- Wash, pat dry, and batch fry them at 190°C. For less starchy, more watery items like the Jerusalem artichokes, brine them overnight or for a day to draw out some of the water before drying and frying.
- Blot and season while they're still hot and prepare your taste buds for a real treat. You'll be ruined as far as store bought vegetable crisps are concerned. There's really no comparison. And you know there's no mystery ingredients, only the best of stuff.
|Jerusalem artichoke crisps|
There's even a bonus item: massive cost saving! A couple of modestly sized potatoes are plenty to make a good evening snack for two. That's seriously cheap entertainment, compared with bought snacks of dubious ingredient lists.