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How to: make your own crisps!

January 23, 2012 80 Comments Filed Under: Food, Recipes, Uncategorized

The British Isles love crisps (and in this I am speaking geographically and including the Irish). American author Greg Gutfeld in ‘Lessons from the land of pork scratchings’ writes about our socialist approach to eating crisps in pubs:

“When a bag is purchased, it doesn’t matter who buys them, they are for everyone. And this is underlined by the method in which the bag is opened. (One) tears the bag down the seam on the rear of the bag, splaying it out flat so that the crisps are available from all sides by anyone at a table… Generally Yanks open them from the top, and pull from the inside. Only the purchaser can get at them.”

I’m a recent fan of Irish fried offerings… Tayto’s and Chipsticks, the latter wincingly vinegary. I’m still upset about Walker’s reversing the traditional colours for Salt and Vinegar (green!) and Cheese and Onion (blue!). The extant Smiths crisps (they still trade in Australia) with their characteristic blue paper teardrop shaped twist of salt were invented near me in a garage in Cricklewood. 
The best crisps I ever ate were cooked on a street stall in Madrid outside the Prado museum: I emerged from peering at gloomy Goya oils to scoffing hot fried disks of thinly sliced potato, scooped from a metal basket into brown paper bags. To eat them was to experience a delirious orgy of bubbles of olive oil breaking like mini dams on your tongue, the crunch and the salt… the sublime mouth feel, soft then sharp, pain then pleasure.
The continentals favour paprika on their snacks, we, on the other hand, famed for our street fashion vulgarity, discard minimalism and embrace Prawn Cocktail, Worcester Sauce, Roast Chicken, Steak & Onion, Smoky Bacon, Lamb & Mint, Ham & Mustard, Barbecue, BBQ rib, Tomato Ketchup, Sausage & Ketchup, Pickled Onion, Curry, Branston Pickle and even Marmite. 
I don’t like posh pub crisps, all that home-spun ‘Kettle’ fried nonsense, costing £1.50p a bag, so thick that they cut your gums to shreds.
But I would recommend making them at home… especially easy if you have an electric deep fat fryer.

Crisps recipe:

1 kilo of good frying potatoes such as King Edward, Russets, Maris Piper or Sante, scrubbed (you can peel or not peel, up to you)
1 litre of good oil 
Sea Salt

Slice the potatoes as thinly as possible, using a mandolin. 
Soak the potatoes in cold water for a couple of hours.
Then dry the potato slices thoroughly with kitchen towel or tea towels.
Prepare a counter with kitchen towel laid upon it to soak up oil.
In your fryer bring the oil up to 90 degrees.
Place a layer of the dried potato slices in the fryer. Not too many. Yes this is time consuming but you want crispy crisps don’t you?
Fry until golden and transparent.
Leave in single layers on the counter prepared with kitchen towel.
Sprinkle good sea salt on them.
Keep going, layer after layer.
If they have been carefully fried and drained the crisps should keep a month in an air tight container.

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Comments

  1. Anonymous

    January 23, 2012 at 12:04 pm

    The use of the term British isles is offensive to citizens of the Irish republic.

    It would be tantamount to saying that Mexico or Canada are part of the United States.

    We prefer UK and Ireland if we are to be grouped at all.

    Reply
    • billy

      August 19, 2012 at 10:02 am

      It's only offensive to narrow minded folk. I'm Scottish but still come under the "British" banner. It's people with those opinions that keep sectarian violence going.

      Reply
    • Anonymous

      October 1, 2012 at 8:30 pm

      But Ireland isn't part of Britain. Even N.I is only part of the UK

      Reply
    • Chris Brain

      December 23, 2012 at 10:32 am

      Ireland is part of the British Isles but not part of Great Britain " The British Isles are a group of islands off the northwest coast of continental Europethat include the islands of Great Britain, Ireland and over six thousand smaller isles. Two sovereign states are located on the islands: Ireland (sometimes called the Republic of Ireland) and the United Kingdom of Great Britain and Northern Ireland (commonly known as the United Kingdom)"

      Reply
    • Anonymous

      June 8, 2013 at 5:58 pm

      This is a blog entry about making crisps. Calm yourself! 😛

      Reply
    • Anonymous

      July 10, 2013 at 2:09 pm

      just reading this and cant believe that the only thing to be commented on is about being or not being part of the british isles. what about different flavourings?

      Reply
    • Anonymous

      July 25, 2013 at 12:34 pm

      Haha… what a douche!

      Reply
    • Anonymous

      September 20, 2013 at 6:08 pm

      I 100% agree but unfortunately you're not going to win this one. Personally I prefer West European Islands, which is a translation of the Icelandic and Manx names, but I don't see that one gaining favour any time soon.

      Reply
    • Anonymous

      November 9, 2013 at 10:44 pm

      anonymous you thick irish paddy fucker

      Reply
    • Anonymous

      January 8, 2014 at 6:07 pm

      I'm interested in how to make crisps. Not listen to ignorant idiots argue. Go elsewhere.

      Reply
  2. theundergroundrestaurant

    January 23, 2012 at 12:50 pm

    I do wish you wouldn't comment anonymously!
    I don't take offence to being argued with!
    Perhaps the term Pretanic isles or Western Isles is preferable.

    Reply
  3. Anonymous

    January 23, 2012 at 12:50 pm

    No, it would be tantamount to saying that Mexico and Canada are part of North America.

    Reply
  4. Matthew

    January 23, 2012 at 2:29 pm

    Besides which, Anon's analogy is wrong. This group of islands off the coast of mainland Europe is called "the British Isles" and consists of two countries: UK & Ireland.

    So it would be tantamount to saying that Mexico or Canada are part of North America. Shocking! After all, "North America" contains the word "America" just like "British Isles" contains the word "British".

    I'm such a pedant. : )

    Reply
    • Anonymous

      December 14, 2013 at 4:21 pm

      You're also an incorrect pedant…. the UK is not a country…England, Scotland, Wales, N.Ireland…they are countries…

      Reply
  5. Karien

    January 24, 2012 at 12:48 pm

    Geography aside, I love the sharing of crisps in the pub they do here! In the Netherlands these little bags are rare, crisps (chips, we call them) typically come in large bags for which sharing is the obvious thing. If one on occasion would get a little one people would covet it and keep it for oneself. It took me a while to get this pub rule of sharing, but now think it is great! And boy, do you people like your crisps…
    Like to idea to make your own, might try one day!

    Reply
  6. Anonymous

    January 24, 2012 at 3:19 pm

    Who cares about who's called what! I just love crisps. They are so bad for me, which makes them even more yummy!

    I'm moving to Canada this year, so I hope they have good ones there!

    Reply
  7. I.Eat.London

    January 25, 2012 at 10:02 pm

    Wow! If only I can cook as well.
    I also have a food blog please let me know what you think.
    http://i-eat-london.blogspot.com/

    Reply
  8. Alida

    January 26, 2012 at 8:51 pm

    I love these and who would not like crisps eh? Delicious!

    Reply
  9. canalcook

    February 6, 2012 at 7:49 pm

    The reverse flavour crisp packet colouring annoys me too! It just makes no sense. That being said the best cheese and onion crisps have red (King) or Red and Blue (Tayto) packs which might be considered equally confusing, but I'll let them away with it as a point of national pride..

    Reply
  10. Grazing Kate

    February 9, 2012 at 10:07 pm

    yum. I remember my dad once (and once only) made homemade crisps at home when we were kids and they were the stuff of legend. I am so going to try this (and hopefully impress my kids at the same time.) Crisps with bags split open in pubs – just a great way to spend time with friends and family – a symbol of fun and sharing.

    Reply
  11. Anonymous

    June 13, 2012 at 8:50 am

    Walkers have never sold cheese & onion in green packets or salt & vinegar in blue. They say as much on their website.

    You can all get over it now.

    Reply
    • even-steven

      July 30, 2013 at 9:45 am

      they are lying.

      Reply
    • Kerstin Rodgers

      July 30, 2013 at 1:19 pm

      They are aren't they. Cheese and onion should be green.
      Salt and vinegar should be blue, like the sea, because you have salt and vinegar on fish n chips.

      Reply
    • Sarah Jaskowska

      October 8, 2015 at 6:37 am

      The now defunct Tudor crisps had the (proper) colouring of blue for salt n vinegar and green for cheese n onion (note the 'n')

      Reply
    • Simples

      January 5, 2016 at 11:10 pm

      You know what, I'm 27 and I was adamant that salt and vinegar were in a blue packet when I was younger but nobody else agrees with me.

      Reply
  12. The Organiser

    July 12, 2012 at 6:54 pm

    No, but other companies do. Walkers are the only company who sell Cheese and Onion crisps in blue.

    Reply
  13. Anonymous

    July 15, 2012 at 3:40 pm

    Cant believe you have someone trying to bring political correctness into a blog about crisps! Too many arseholes like this is whats destroying BRITISH culture!! Rant over!
    Alex

    Reply
  14. Andrew J Halliday

    July 26, 2012 at 1:46 am

    Mmm,,Cheese and onion were always in green'ish bags by Golden Wonder and blu'ish for salt and vinegar….Chomp.

    Reply
  15. FlavoursFrance F

    August 13, 2012 at 2:26 pm

    Can you oven bake the crisps and if so what is the difference in flavour?

    I want to attempt making crisps this weekend. I live near Cricklewood you're sort of my neighbour. Great posts!

    Reply
  16. FlavoursFrance F

    August 13, 2012 at 2:26 pm

    Can you oven bake the potatoes? If so is there a big difference in flavour?

    I want to attempt making crisps this weekend. Great post!

    Reply
  17. theundergroundrestaurant

    August 13, 2012 at 2:32 pm

    Hello flavours France,
    I really feel if you are going to have crisps, they should be bubbling in oil.
    I mean if you are going to do junk food, do it properly none of that low fat nonsense!
    xx

    Reply
  18. Anonymous

    August 13, 2012 at 5:33 pm

    To the undergroundrestaurant- don't be ridiculous! If you are going to ruin a home made thing like this by putting it in oil then there is no point in making it! Home made crisps are MUCH MUCH nicer made in the oven, you can do sweet potato crips sprinkled with cinnamon, the possibilities are endless….

    Reply
  19. Darren

    September 4, 2012 at 10:01 pm

    Anonymous said…
    The use of the term British isles is offensive to citizens of the Irish republic.

    It would be tantamount to saying that Mexico or Canada are part of the United States.

    We prefer UK and Ireland if we are to be grouped at all.

    First of all, The British Isle's consists of all Isles of Britain, or UK, whichever descriptive word the Author so chooses to use to share a homemade crisp method.

    It is not equal in 'seriousness' as saying Canada in in North America. Because Canada IS in the continent of North America, you Irish fool. It's no wonder you get made fun of traditionally!!

    If YOU want to segregate Ireland from the UK by calling it UK and Ireland, that is up to you. But don't start getting all political on this website.

    As for 'being' offensive as opposed to 'being offended' There is a difference.

    Just because you get offended, it does not mean it is offensive. Don't be an idiot all your life, take a day off, and make some crisps!

    Reply
    • Anonymous

      October 1, 2012 at 8:32 pm

      But Ireland isn't part of the UK. It's as autonomous and separate as Spain is from France.

      Reply
    • Anonymous

      January 9, 2013 at 4:01 pm

      It's the United Kingdom of Great Britain and Northern Ireland, so Northern Ireland and northern Ireland only is part of the. U.K but it is not part of Britain. source – my passport and every internet search.

      Reply
  20. Anonymous

    September 4, 2012 at 10:05 pm

    Anonymous said…
    The use of the term British isles is offensive to citizens of the Irish republic.

    It would be tantamount to saying that Mexico or Canada are part of the United States.

    We prefer UK and Ireland if we are to be grouped at all.

    First of all, The British Isle's consists of all Isles of Britain, or UK, whichever descriptive word the Author so chooses to use to share a homemade crisp method.

    It is not equal in 'seriousness' as saying Canada in in North America. Because Canada IS in the continent of North America, you Irish fool. It's no wonder you get made fun of traditionally!!

    If YOU want to segregate Ireland from the UK by calling it UK and Ireland, that is up to you. But don't start getting all political on this website.

    As for 'being' offensive as opposed to 'being offended' There is a difference.

    Just because you get offended, it does not mean it is offensive.

    You seem to be talking on behalf of ALL Irish republicans. Don't speculate on everyone else, because I know that they are not all like you. I can think of much more offensive things to say to you. But I won't.

    Reply
    • Anonymous

      August 14, 2013 at 3:47 am

      No, go on…hope it's not racist, doesnt take long before idiots in this country boil down to racism. Sinead hit the nail on the head with her comment. The term British is offensive to a lot of Irish people because 800 years of rape, pillage and murder at the hands of the British. It's not 'narrow minded' to never forget that. It's our history. All other races or cultures who went through a similar history to the Irish, also never forget.
      So…do some research in future, maybe travel a bit before you feel the need to comment on a subject that you don't understand. Enjoy your crisps

      Reply
  21. Sinéad

    September 17, 2012 at 7:03 pm

    It is offensive to Irish people to consider Ireland a part of Britain. We fought for our freedom, and Ireland is an entirely different country to England. We have a different currency, a different government, and laws. We are part of Europe. I am sure English people would not like their country assumed part of France for example, as Dover and Calais are a short ferry ride apart. It is not necessary for anyone to be racist "It is not equal in 'seriousness' as saying Canada in in North America. Because Canada IS in the continent of North America, you Irish fool. It's no wonder you get made fun of traditionally!!" I am Irish and I find that comment racist and unnecessary. In saying that, the reason I am on this blog is because of the recipe and it looks great. I love crisps .. Tayto and King cheese and onion rock by far, and im excited to try this recipe.

    Reply
  22. Cristobal

    October 3, 2012 at 5:03 pm

    Blame Ptolemy. He called Ireland "Little Britain" the best part of 2000 years ago!

    These days British Isles is purely a geographical entity. Noone other than hard-line Ulstermen refers to Ireland as British except in that limited context.

    Anyway, to the important stuff. Home made crisps.

    I found them too oily when I first started making them. Now I line a salad spinner with sheets of paper towel and spin the crisps in it. Much better.

    Reply
  23. Homeandfood

    October 3, 2012 at 5:20 pm

    Oh wow! I didn't realise making crisps would be such a lengthy process. I will definitely give it a go though. Is there Anyway to do this if you don't have a deep fat fryer?

    Reply
    • Kerstin Rodgers aka MsMarmiteLover

      July 25, 2014 at 3:38 pm

      Yes, you can do them in a deep saucepan with a chip basket.

      Reply
  24. Dave Yearsley

    October 5, 2012 at 10:56 am

    Oh my god!I come on here to look how to make crisps and your going an about its offencive to say the term british isles? Who gives a flying fork,get over it by make some yummy crisps!!

    Reply
  25. Steve

    October 6, 2012 at 1:30 pm

    OK then lets rename them the "English Isles". That should make everyone happy.

    Reply
    • Kerstin Rodgers

      August 14, 2013 at 9:05 am

      Like The English Channel… no wait, the French call it La Manche, 'the sleeve'.

      Reply
  26. Anonymous

    November 5, 2012 at 8:23 pm

    The United Kingdom is not a country. The United Kingdom is a union. The United Kingdom is made up of four countries which are England, Scotland, Wales, and Northern Ireland. The Republic of Ireland is also a country but it is not part of the United Kingdom. So the British Isles is not made up of two countries as someone put it. It is made up of at least 5 countries plus the islands around the United Kingdom such as the Channel Islands and Isle of Man. The British Isles is a term to describe all of the land and islands that the United Kingdom and the Republic of Ireland cover but it does not denote that the Republic of Ireland is British. It’s just a geographical label just like the Middle East is for the region it covers for example. There! Easy! 🙂

    Reply
  27. stirlingole

    November 16, 2012 at 5:03 pm

    This is a Post/Blog/Recipe about CRISPS. I repeat CRISPS

    I would have liked to read through the comments without;
    – People telling me they're taking offence
    – Rants on one side and the other
    – Political Correctness (Go-an Maad)
    – Legal and Political argument here and there

    – I know language is important/vital
    – I know geographical boundaries both physical and political are important
    – I know emotions run high in many of these areas
    BUT
    I have to say CHOOSE YOUR BATTLEGROUND
    A site with a recipe for CRISPS is not it.

    As a psychotherapist I would say 'Anon' has problems other than those evertly expressed here – but that's another story …

    Reply
  28. Anonymous

    November 24, 2012 at 2:32 pm

    The British Isles are the United Kingdom (England, Scotland, Wales and the all the little islands, Isle of Man, Channel Islands and Northern Ireland which flys the Union Jack). Ireland is a complete island just that there is sadly a divide on our land .. so we do prefer, the UK and The Republic of Ireland as we did fight our independence and won..

    Reply
  29. Anonymous

    November 24, 2012 at 2:36 pm

    I would consider Dave Yearsley's comment far more offensive .. Ireland mourns the loss of those who fought for our independence and respects what they did for us; just as many respect those who are part of the coalition forces fighting against terrorism .. it's never good to hear when any soldier loses their life .. and to be fair – for a more crispier crisp; I prefer to use a potato peeler rather than use a knife to slice potato thinly .. very hot oil, salt and pepper .. flash fry and dry on kitchen paper.. You could use onion salt and cheese powder for that "cheese and onion" taste and add some parsley or a little herb; even coarse black pepper..

    Reply
  30. Anonymous

    November 24, 2012 at 2:38 pm

    To the blogger: this is a new "Anonymous" and one prefers to maintain their anonymity .. it is option available and I am a new poster .. May be you could edit the above and repost the crisp recipe!?

    Reply
  31. theundergroundrestaurant

    November 29, 2012 at 3:48 pm

    To anonymous: the British Isles is a geographical not political term. Ireland is not British politically.
    Brythons or Britons were a celt tribe.
    Brythons also lived in Galicia, Northern Spain.

    Reply
  32. Anonymous

    December 26, 2012 at 10:22 am

    Walkers DID infact sell cheese and onion in Green packets, many years ago.

    Reply
  33. Anonymous

    February 18, 2013 at 12:08 pm

    Shut up Irish no one cares, i dont understand drunk……… im suprised you can even reach the keys to type you leprechaun.. England!!!

    Reply
    • Kerstin Rodgers

      August 14, 2013 at 9:04 am

      You are obviously drunk yourself?? I'm a bit leprechaun myself actually. I don't think there is any such thing as a purely English person, we are all mixed!

      Reply
  34. Anonymous

    March 20, 2013 at 12:27 pm

    What a Bunch of Un – Educated Idiots As Said it a Site For Making Crisps!!!
    NOT FOR RACIST COMMENTS! SAD ALL OF YOU!

    Reply
  35. Anonymous

    March 24, 2013 at 7:10 pm

    Soooooo….no helpful posts suggesting how to add a marmite flavour to crisps!

    I type in search bar "how to make marmite flavour crisps" and land up in a war zone….yea thanks then google!

    Gem

    Reply
    • Kerstin Rodgers

      July 30, 2013 at 1:20 pm

      I need to work on marmite flavour crisps

      Reply
    • Catherine

      August 14, 2013 at 8:51 am

      I think my comment got swallowed…. I reckon I know how you can make Marmite crisps. There is a method for reducing stock to a very thick paste before drying it, which would work. If you spread Marmite on a sheet and dehydrate it in either a dehydrator or a low oven until it's hard and glasslike you can then grind it to a fine powder for sprinkling on crisps. But I'm sure you've thought of that.

      Reply
    • Kerstin Rodgers

      August 14, 2013 at 9:05 am

      Yes that would work…..

      Reply
  36. Chick Copp

    April 20, 2013 at 2:00 pm

    Blimey, crisps start anti British backlash! Crisps were in fact invented by a Tibetan monk named Llundup Jampa in the 8th Century and then were adopted by the Chinese Emperor Shang of Tang who used them to scoop up caviar and then visiting sailors took the recipe with them to Easter Island where different tribes warred with each other over are cheese and onion or salt and vinegar flavour crisps the best

    Reply
  37. Kerstin Rodgers

    April 20, 2013 at 7:37 pm

    Best comment so far Chick Copp!

    Reply
  38. Sally - My Custard Pie

    August 14, 2013 at 8:43 am

    Thought I was reading The Guardian Word of Mouth comments stream by accident. Salt and Vinegar crisps are the best. Can't agree with you on the posh crisps Kerstin – love the kettle type…far too much. Cheese and onion are like old socks (hope this doesn't offend anyone).

    Reply
    • Kerstin Rodgers

      August 14, 2013 at 9:06 am

      Nooo hate kettle chips, too hard, they hurt your mouth, causing injuries whenever you crunch, lacerations to the palette even….
      I think I like the taste of old socks.

      Reply
  39. Anonymous

    September 4, 2013 at 5:50 pm

    Get a grip god! Poor guy writing about crisps and it turns to war over his geography..

    Reply
  40. Anna

    April 6, 2014 at 4:28 pm

    Seriously who cares about the geography stuff?! It's an article about crisps for gods sake! Get a grip

    Reply
  41. Meat Grinder

    June 19, 2014 at 3:42 pm

    Oh sweet I've never tried it this way. ON IT! Thanks for sharing!

    Reply
  42. Anonymous

    September 8, 2014 at 12:08 pm

    Sad day, no longer want to make crisps, too much s**t going on here

    Reply
  43. Sara McConnell

    August 31, 2015 at 11:33 pm

    wow! This is great post.I like this post. Many many thanks for this post. I was not aware of this cooking method. I love the food at all difficult to handle temptation. Thank's for sharing.

    Reply
  44. Anonymous

    November 5, 2015 at 2:03 am

    In response to the anonymous comment that using the term British Isles is offensive to Irish people, I have to remind you that the geographical term of British Isles is older than the nations that we know today, pre-dating the Romans, and was known even in the times of ancient Greece and the Phoenicians. Prior to that it was known as the Pretannic Isles. The term British did not refer to the British Empire, prior to the creation of the British Empire, and it was a reference used to by invaders such as the Romans to describe the tribes found on the British Isles, including those in what is now known as Ireland. The reality is that Ireland, England, Scotland, and Wales are all nations developed after invasions and the mixing and coming together of more ancient tribes. In fact, a documentary from Northern Ireland, researched and presented by a former member of Sinn Fein, discusses the true history of the islands, including Ireland, and the misconceptions developed because of political divisions between the nations and the conflicts of the past 700 years. It is called the History of Ireland. So, I hope this helps.

    Reply
  45. Kendra Howell

    November 11, 2015 at 1:25 am

    This works!! I had it in for about 6 mins with only a few that had over crisped but they all tasted yummy and look great. I dusted them with a little onion granules and it was very tasty!!

    Reply
  46. Keith Wall

    January 13, 2016 at 5:54 pm

    British Irish Scottish Welsh Cornish Devonish Yorkish Brummie, fuck me me there's even a bit of Cockney in me! Crisps, tried recipe, loved um!

    Reply
  47. Ken M. Mitchell

    May 2, 2016 at 9:15 am

    Clear, informative, simple. Love your post!

    Reply
  48. plasterer bristol

    May 11, 2016 at 8:34 am

    Awesome. These look amazing. Thanks for sharing this great recipe.

    Simon

    Reply
  49. Zoniv

    June 25, 2016 at 8:03 am

    Hi,
    This post is very nice. I love to eat crisps. It is very delicious to look at. Thank you for sharing the ingredients and recipe. Hope your next recipe will published soon.

    Reply
  50. Steve Puu

    July 4, 2016 at 10:27 am

    How creative!. It is so delicious. Thank for sharing. I love crisps. I'm going to try it now

    Reply
  51. Chester P. Rector

    July 16, 2016 at 1:12 pm

    This is the example of a fried food. I a big of fried food and cooking food in air fryer- http://www.fryerly.com/philips-hd922026-airfryer-review-rapid-air-technology/, altogether this post is very nice for the food lover.

    Reply
  52. Anonymous

    September 14, 2016 at 7:43 am

    I have been making crisps for years and I have found the best potatoes to be a chip shop variety marketed as Goldies Finest Chipping Potatoes. I use a large stockpot as a fryer and I have a piece of wire mesh which I use to hold the crisps under the oil so that they all cook evenly. I find that a bit of beef dripping mixed in the oil gives a good flavour. I cook them at about 160 degrees until they stop spitting because the spitting is the noise of the moisture leaving the potato. I am working on a spin dryer. As for Ireland, I wish that we could tow it a bit further away and scuttle it.

    Reply
  53. Abigail

    September 24, 2016 at 6:28 am

    You are killing me with your potato'slices!!! YUMMY!

    Reply
  54. Alexa

    February 25, 2017 at 8:27 pm

    It looks so yummy. i want this now. Damn!

    Reply
  55. Stevie D. Alden

    March 8, 2017 at 5:32 am

    These look delicious! i will have to try your recipe soon. My kids will love these so much. I will try the best. Now I can change my menu regularly for my family, esp. for my kids. Thank you.

    Reply
  56. best air fryer

    August 14, 2017 at 9:58 am

    Sounds delicious! I will make at home.

    Reply

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MsMarmiteLover aka Kerstin Rodgers.

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Pasta aglio olio. I’m turning into a vampire. I Pasta aglio olio. I’m turning into a vampire. I get up later and later every day. I’m living in a twilight world- dim skies, getting nothing done. Next week it’s my birthday and every year I’m at my lowest ebb just before my birthday. Lockdown on your own is tough. My motivation, my mojo has disappeared. #lockdown3 #coronaloner #pastadinner #nofilter #january2021 #januarychallenge #selfemployedwomen #single #aquarius #0degrees
On the heath on Sunday. Must. Walk. More. #coronal On the heath on Sunday. Must. Walk. More. #coronaloner
Tonight’s lockdown dinner with my bubble. Proper Tonight’s lockdown dinner with my bubble. Proper pesto alla genovese with trofie, small boiled salad potatoes, steamed green beans (good tip: steam the beans in a colander plopped on top of the potatoes or pasta), good quality pesto sauce ( mine from local microbakery @seansloaf ), good olive oil (@pomoragoodfood), torn fresh basil, a few pine nuts. This turns this student dish into a balanced meal of carbs, veg and a little protein.  It’s cold outside, I’ve lit the fire. Covid rages in Kilburn high road in north west london. The rate is 1 in 30 london wide but I feel it’s higher in this poor inner london area. We have a high BAME population who are particularly vulnerable. It’s a little bit anarchic on my high street: cars perched on kerbs waiting for hijabi women, braving pound shops and Aldi . We are all covered up now. In winter masks keep your face warm, but you have a choice between safety and being able to see. I’ve not managed to prevent the inevitable steaming up of my glasses when wearing a mask. Nothing works.  #january #londonwinter #pestopasta #pestoallagenovese #vegetarian #pasta #trofie #supperclub #covid_19 #lockdownlife #lockdown3 #bubblegang
Galette des Rois, made yesterday in 12th night. Mi Galette des Rois, made yesterday in 12th night. Minus Crown and king as I cannot find either. This one is made with Tonka bean. Plus homemade puff pastry (well worth the effort). According to ike delorenzo at The Atlantic:  The tonka bean, a flat, wrinkled legume from South America with an outsize flavor that the US government has declared illegal. Nonetheless, it proliferates on elite American menus. The tiniest shavings erupt in a Broceliande of transporting, mystical aromas.
The taste of the tonka bean is linked strongly to its scent. "Scents," I should say, as the tonka bean has many at once. I register the aromas of vanilla, cherry, almond, and something spicy—a bit like cinnamon. When served cold—say, in tonka bean ice cream—the taste is like a vanilla caramel with dark honey. When warm, perhaps shaved over scallops, it moves toward spiced vanilla. Additionally, the aroma of the tonka bean shavings (it's almost always shaved) is so affecting that it seems like an actual taste in the way that opium, which has no taste in the traditional sense, "tastes" like its rich, flowery smoke.  Here is the recipe: 

Tonka bean galette des rois

Serves 8
Ingredients
* 140 g caster sugar
* 125 g salted butter, softened
* 100 g ground almonds
* 2 eggs, medium
* 1 tonka bean, grated
* 2 packs ready made butter puff pastry on a roll
* 1 yolk for brushing the pastry
Instructions
* Preheat your oven to 200c.

* Blend the butter with the sugar then add the almonds. Make sure it’s well mixed. Add in the 2 eggs one at a time, then add the tonka bean.

* If using a block: divide the puff pastry into two and roll out to 5mm thick. 
* Make two circles about 15 cm’s each in diameter. Lay one circle on a silicone mat/parchment paper on a baking tray and fill with the almond cream leaving a 3 cm border around the edge. 
* Paint the border with the egg yolk. Then lay the other circle on top, sealing the edges with a fork. 
* You could then carve designs into the top. Make a little slit in the middle to let steam escape then brush the top with the egg yolk
Mapo tofu is probably my favourite Sichuan dish. T Mapo tofu is probably my favourite Sichuan dish. This is a vegan version. ***

Ingredients:
- 400 g box of soft tofu not silken
- 5 soaked dried shiitake mushrooms, diced, keep water
- 1 red bell pepper, finely sliced
- 400 g fresh shiitake mushroom, sliced thinly
- 400 ml vegetable stock
- 1 thumb fresh ginger, minced
- 3 cloves garlic, crushed
- 4 tbsps groundnut or vegetable oil
- 3 tbsp fermented bean paste
- 1 or 2 small red chillies, minced or a spoonful of Chinese chilli paste
- 1 tsp heaped sichuan peppercorns, finely ground
- 2 tbsps soy or tamari sauce
- 2 tbsp cornflour in 3 tbsps water, mixed into a slurry
- 4 spring onions, finely sliced
- large pinch fresh coriander leaves

Prepare the tofu by cutting it into one inch cubes and soaking it in hot but not boiling salted water. Drain after 15 minutes.
Soak the dried shiitake mushrooms, covering them in boiling water. Leave until soft, then dice the mushrooms. Retain the mushroom soaking water and add to the vegetable stock water.
Prepare the other ingredients so they are ready to stir-fry: red bell pepper, fresh mushrooms, ginger, garlic.

Using a wok or deep frying pan, add the oil and heat to frying temperature. Add the bell peppers,fry for a couple of minutes, then add fermented bean paste, chilli paste or chillies, ginger, garlic, soy sauce, sichuan pepper.
Add the mushroom/vegetable broth and simmer on high for a couple of minutes.
Carefully add the cubes of tofu, taking care not to break them too much.
Add the cornflour slurry, stirring for a couple of minutes.
Serve with rice or noodles, garnishing with spring onions or chives and or coriander leaves.  #veganuary #mapotofu #sichuanfood #tofu  #shitakemushrooms #supperclub #londonchef #msmarmitelover #ham&highcolumn #eatplants #lockdown3 #selfisolation #coronaloner #cooking #recipe #cookingfromscratch
Macaroni cheese with odds and sods from the Christ Macaroni cheese with odds and sods from the Christmas leftover cheese board. I’ve used @paxtonscheese truffled brillat-savarin and a mystery hard cheese that’s lost its label. Plus cream and topped it with samphire fried in butter. Haven’t bothered with making a roux- this is the lockdown lazy version.  #lockdownlazy #lockdown3 #supperclub #macandcheese #macaronicheese #truffledcheese #leftovers #leftovercheeseboard #londonlockdown #breakfast #coronaloner
Another thing the Japanese are brilliant at is san Another thing the Japanese are brilliant at is sandwiches. They use the softest, whitest, fluffiest bread. Their mayonnaise kewpie is gorgeous I don’t know why. Perhaps someone here can explain? Here I’ve used sourdough as it’s what I have; kosho which is a Yuzu citrus and green chilli condiment and the aforesaid kewpie Mayo to make an egg 🥚 sandwich.  I’m not a big egg fan but I suddenly had the urge. Also I’ve noticed when I eat eggs it satiates my hunger for hours. All that protein.  #sandwich #sandwiches #japanesesandwich #kewpiemayo #kosho #eggsandwich #sourdough #supperclub #cookingforone #solo #londonlife #lockdownlondon #recipe #snack #sundaysnack #sando
Agedashi tofu for New Year’s Day. With a vegan d Agedashi tofu for New Year’s Day. With a vegan dashi stock, it’s perfect for veganuary. How to make dashi: put a piece of kombu seaweed in water. Soak for half an hour then simmer for half an hour (don’t let it boil). Then mix 2 cups of dashi with 2 tbsps of mirin and 2 of soy sauce.  For the tofu: press soft tofu with weights for half an hour, then cut into cubes. Dust all over with cornflour.  Then deep fry the tofu cubes in 180C veg oil until they float. Set aside to drain, then place say 3 cubes in small bowl. Pour the sauce around and top with spring onion and daikon and togarashi 7 spice.  #easypeasyvegan #veganuary #agedashitofu #tofu #japaneseveganrecipe #newyearsday #freshstart #supperclub #londonsupperclub #msmarmitelover #visforvegan #recipe
Writing about tofu which I think has an unfair rep Writing about tofu which I think has an unfair reputation in this country. It’s so flexible and is a brilliant flavour sponge. Here I’m preparing my soft tofu for a Japanese dish: agedashi tofu. I first pressed it in a clean tea towel with a weight on top to firm it up a bit but not too much. Then I dusted it with cornflour and I will deep fry it in oil. Then I will serve it in a broth of dashi/mirin and tamari sauce, sprinkled with finely chopped spring onions and togarashi pepper from Japan. I would usually add some finely mandolined daikon radish but couldn’t find any. It’s a subtle dish of texture: soft yet crispy. After Christmas I’m desperate for light zingy fresh flavoured food. #supperclub #tofu #vegan #vegetarian #agedashitofu #newyearsday #cookingagain #lunch #asian #japanesefood
Happy new year from my bubble to yours! Keep holdi Happy new year from my bubble to yours! Keep holding on...
#happynewyear #happynewyear2021 #supperclub #hootenanny
Some of my Christmas food 🥘 lots of veg includi Some of my Christmas food 🥘 lots of veg including mashed swede with cheese and butter. I put pomegranate seeds with my sprouts, and cooked my carrots in marmalade ( worked v well), the mushroom wreath fell apart as I was transferring it to a tray 😤, roast potatoes and parsnips, then a cheese spread with fruit nuts, quince cheese (homemade), Chocs @lindtuk 😍 @guylian_uk @disaronno_official @baileysofficial @taylorsportwine and Brazil nuts. Plus a pavlova wreath ready to be topped with whipped cream and persimmons. 
#christmasdinner #vegetarianchristmas #vegetarianchristmasdinner #supperclub #londonchristmas #liqueurs #christmasspread #grazing #cheeseboard #port #pavlova
Christmas has started! Home-cured smoked beetroot Christmas has started!  Home-cured smoked beetroot and aquavit salmon with homemade blinis, creme fraiche, dill, Prosecco.  The fire is lit 🔥, the tree is up, 🎄the presents 🎁 are wrapped, we have a #brexit deal- a Christmas miracle. Peace and harmony. #christmas #christmasinengland #homemade #christmaseve #blinis #smokedsalmon #prosecco🍾 #londonchristmas
Done some doorscaping, the latest trend in Christm Done some doorscaping, the latest trend in Christmas decorating. It might also cheer up passersby. #christmas #christmasdecor #doorscaping #doorsofinstagram #londonchristmas #doorwreath #doordecor #doorsoftheworld #doordecoration #exteriors #london #supperclub #covidchristmas
Look at my gorgeous Nordic pine Christmas tree 🎄 from @pinesandneedles with some family ornaments and beautiful foodie ornaments from @gisela_graham  it’s 7 foot high and no drop. My parents brought over the candle lights. I’ve also used paper ornaments (apples and pears cut from maps) from @dionne_leonard which I first commissioned for a supper club.  #christmas #christmastree #christmasdecor #foodiedecorations #glassbaubles #supperclub #christmasinlondon
More #fbmarketplacefinds I find meeting the seller More #fbmarketplacefinds I find meeting the sellers interesting. It’s often about moving on whether through death, a change of circumstances, moving country, loss of a job. Today I visited a gorgeously renovated Edwardian house where the owners, an antique dealer & a master decorator had died with 18 months of each other of cancer.  The sister was there emptying the house, an incredibly painful experience. The husband who died was an expert in putting up lincrusta wallpaper which I’ve pictured here. All that craftsmanship and knowledge lost now.  The piece I got on Sunday, the teal chinoiserie cabinet, was from a Spanish guy returning to Spain. He’d lost his job as a hotel manager, the hotel, a big one, has now closed. The marble coffee table and arepas grill was from a Spanish couple who’d had a restaurant here for 40 years. They are now returning to Spain. Other slides: green Edwardian fireplace tiles, William Morris wallpaper, 2 small scalloped coffee tables, a knife and fork cutlery hook set.  A fireplace for my bedroom if I can find someone to put it in. #lockdownstories #covidstories #movingon #decor #interiors #bargains #secondhandstyle #edwardianstyle #williammorris #tiles #wallpaper #scallopededge #teal #chinoiserie #whitemarble #vintage #kitchenalia #supperclubrefurb #london #lincrustawallpaper
Another #fbmarketplace find £30. I can’t afford Another #fbmarketplace find £30. I can’t afford proper chinoiserie so I make do with fakes. The gradual doing up of my flat proceeds apace. Need to start on main bedroom. Looking for a storage ottoman (velvet?) bench to turn into a horizontal filing cabinet.  Any ideas? Above is a map of london based on the A to Z map which a minicab office was tossing out. Remember when we all carried mini A to Z books in our handbags? Before google maps? #nocrushedvelvet #chinoiserie #supperclubrefurb #londonapartment #londonflat #norfweezy #decor #organising #storage #interiors
My new/old rise and fall light over the dining tab My new/old rise and fall light over the dining table. Found for £50 on #fbmarketplace  but originally from @thefrenchhouse.net_ one of my favourite shops. Every day, a little more progress. #supperclubrefurb #supperclub #londonflat #interiors #lighting #riseandfalllights #lightingisimportant #frenchstyle #vintagestyle #rusticstyle #turquoise #diningtabledecor
Two vegetarian meal kits, laksa and ramen, from @k Two vegetarian meal kits, laksa and ramen, from @kit.eats.uk. Took only a couple of minutes to cook(see stories) and very good. I’m trying a few meal kits of late to see how hospitality has adapted to the great reset. As a cook I’ve always thought why would I need these but now I get it: it’s like going to a restaurant- the pleasure of food prepared by someone else. Getting jolted off of your normal repertoire, so it’s teaching cooking too.  #mealkits #vegetarian #homecooked #hospitality #covid #takeawayfood #foodpackaging #laksa #ramen #supperclubchef
Still working on my glass cupboard. I’ve hung up Still working on my glass cupboard. I’ve hung up all my wine bottle openers and cork screws. My favourite is the zigzag bottom left. If you find them at a flea market in France, if you are lucky you may get it for around 35 euros.  #supperclub #londonflat #londoninteriors #corkscrews #frenchkitchenalia #zigzag #tirebouchon #oakcupboard #diy #diyprojects
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