Packets of crisps, or chips as the Spanish and Americans confusingly call them, are the iconic pub snack, perfectly suited to accompany any cold beverage. When I grew up they used to come in only two flavours, plain or salt & vinegar. In the latter was found a small, twisted, blue wax-paper wrap of salt to shake over the crisps as you saw fit. Now crisps, in the UK, come in an eclectic myriad of flavours, made from a variety of root vegetables. You can too. They’re so superior if you get it right.
You’re going to need a mandolin. Not one of those 8 stringed lutes for playing blue-grass, but a kitchen mandolin slicer. This is the only way that it is possible to cut root vegetables thin enough, unless you are after blood flavour crisps. The OXO Good Grips Chef’s Mandolin is the best you can get but expensive. However any old one will do. Just watch your fingers if it lacks a hand-guard. You should set it for about 2 mm or less depending how thick you want your crisps. Thinner will be crisper and cook faster.
Once you have perfected this method with potatoes, have a go with other root vegetables like raw beetroot, yams, celeriac or parsnips. Pears are fun. Slice very thin, about 1 mm or less. Lay out flat on greaseproof paper with a Silpat on top, or a sheet of paper with a baking tray to weigh it down. Put in an oven at 100°C for 25 minutes. Remove the Silpat and turn the oven down to 80°C . Give it an hour or two until completely dehydrated. They’ll look like beautiful stained glass angels.
“Murder is like potato chips: you can’t stop with just one.”
Stephen King