- Location
- DD9.
I make “crisps” for our youngest. Big tatties, cut on a mandolin, soaked briefly in boiling water, then olive oil and a hot oven, little touch of salt and a thin spatula to peel them off the tray. Taste greatUntil they have tried making crisps, potato peeler, air fryer and lots of mistakes, maybe some blood and loads of learning. Down side, they need salt - or if you are feeling really reckless melt sugar in a pan and run them through. That is food - and the grand kids will think you are God.
always looks like a massive batch, to keep for days, but tight to last one sitting.