Chippy Crisps

Are these chippy crisps or crispy chips? Who knows but they are tasty and make an excellent addition to potato based side dishes; to serve up with something else delicious; or own their own with a nice cold beer.

They used to serve them, covered in lashings of salt and rosemary, in the pub down the road from me and were a great alternative to a bowl of chips. Unfortunately the kitchen is no longer running there so I knocked my own version up to get my fix.

It's another simple but effective recipe and can flavoured as you like but they really need some good coarse salt to shine.

This is the last of of the summer kitchen takeover posts from the Pipes kitchen.

Step 1 - Slice

• Peel or not to peel, both ways are good but for speed and some colour, peel on is fine. Just give them a quick wash

• Slice your spuds with a mandolin on a thick setting, around 3-4mm

• Wash the spuds and dry off. If you have a spinner great, if not, dry them in a tea towel
  

Step 2 - Prep the salt

• In a jar, mix the coarse salt with your herbs of choice and mix/shake well

Step 3 - Cook

• Put the oven on 100C

• Line a large bowl with some kitchen paper and pop in the oven to warm through

• Get a deep frying pan or deep solid saucepan and heat your oil to 185C
  Given the thickness, you only need an inch of oil for good results

• In batches, cook the slices of spud until browned

• Remove and transfer to the warm bowl in the oven

• Repeat until slices are cooked

Step 4 - Salt and serve

• When all done remove the kitchen paper and pour in most of the herby salt

• Give the slices a good stir and shake to make sure everything is well covered

• Serve in a bowl and sprinkle some more salt on top

Chippy crisps

• White potatoes - Maris Piper will do

• Coarse salt

• Dried oregano

• Dried thyme

• Vegetable oil for frying