Homemade Potato Crisps or Game Chips
Making chips at home is definitely worthwhile – a few potatoes producea ton of crisps and nothing you buy in any shop will be even half as delicious. A mandolin is well worth buying for making chips – but mind your fingers! When these are served with roast pheasant they are called game chips
450g (1lb) large, even-sized potatoes
extra virgin olive oil or beef dripping for deep-fat frying
Wash and peel the potatoes. For even-sized crisps, trim each potato with a swivel-top peeler until smooth. Slice them very finely, preferably with a mandolin. Soak in cold water to remove the excess starch (this will also prevent them from discolouring or sticking together). Drain off the water and dry well.
In a deep-fat fryer, heat the oil or dripping to 180ºC / 350ºF. Drop in the dry potato slices a few at a time and fry until golden and completely crisp. Drain on kitchen paper and sprinkle lightly with salt. Repeat until they are all cooked.
If they are not to be served immediately, they may be stored in a tin box and reheated in a low oven just before serving.