Fruit or Potato crisps
A little inspiration for your kitchen
By the Club des Chefs
Homemade Potato Crisps
Homemade potato and fruit crisps, crisp and delicious, are easy to prepare and are always a hit with aperitifs or as an accompaniment to a meal. The secret to super crisp vegetable and fruit crisps is frying them twice.
Neutral-flavoured frying oil
Peel the potatoes and slice lengthwise into very thin slices using a mandolin or slicer. Put the sliced potatoes in a bowl of cold water and soak for 30 minutes. Drain, rinse two or three times and pat dry on a kitchen towel. Fill a deep fryer with the oil and heat to 160° C. Plunge the crisps into oil and fry, shaking the basket gently, until they just begin to brown lightly. Remove the crisps from the oil and drain on paper towels. Increase the temperature of the oil to 190°C and fry the partially fried crisps in small quantities for a few seconds longer, until golden brown and crisp. Drain.
To serve crisps hot, prepare and proceed through step 6 in advance. Just before serving, return the crisps to the oil, heated to 190°C, for the second frying, drain and serve. For flavoured crisps, marinate the raw potato slices with spices. For original variations, make crisps from purple “vitelottes” potatoes or from vegetables such as including beets, celery root, carrots or black radish and serve with tasty sauces.
Fruit crisps, exotic and original, can be used for everything from cocktails to dessert. The secret to success is drying them slowly in a low oven.
(apples, pears, pineapple)
Preheat the oven to 80°C. Using a mandolin, slice the fruit (peeled or unpeeled) in very thin, lengthwise slices. For fragile fruits such as pineapple, slice by hand. Arrange slices in a single layer on a baking sheet lined with cooking parchment. Bake in the oven for about 2 hours, turning after 1 hour, until dry and crisp. Continue cooking if the slices are not dry enough.
For cocktails, sprinkle the fruit with spices before cooking. For sweeter crisps, use banana or mango slices, to be dipped into a chocolate sauce, to accompany a fruit mousse or to decorate a dessert. If not serving immediately, let crisps cool completely, and pack into airtight glass jars to store.