That didn’t go as well as expected. I thought I would have a go at oven crisps (oven chips for my American readers). I found a recipe and thought I would give it a go. I have had a catering mandolin for a few years now, and apart from slicing potatoes when I make a ‘Hot-Pot’ it never gets used. I set it up for the correct thickness, with a straight blade, didn’t want to chance ‘crinkle cut’ on my first attempt.
Then oven was set to around 400 to 450 F and the potato (only using one at first) was sliced finely. I patted them dry and sprayed them with a little oil before lightly dusting with some sea salt. The recipe said 18 minutes, which I thought was a little bit of a long time, so I was determined to keep my eye on them. After about 8 minutes, I decided to turn them over. Another 4 minutes and I realised that the temperature may have been a little too hot.
I don’t think I will be repeating the experiment in a hurry. It was a lot of work and time for very little reward.
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