Allotment Gardening Advice Help Chat
Eating and Drinking => Kitchen Natter => Topic started by: sunshineband on October 30, 2014, 09:11
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I made some blue potato crisps and some beetroot crisps yesterday, that were sliced on a mandolin. Not quite as thin as I would have liked but it is as thin as the mandolin will go.
I fried them, and drained them well and they did crisp up as they cooled, but by the end of the day they were not crisp at all.
Anyone else made any recently?
I did wonder if putting them in a sealed plastic box might help once they were cool, but wondered if anyone else knows about this please?
I really want to make some on Friday to eat on Saturday at an all Hallows party -- the dark blue and red looked great together :)
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Could you put them in a low oven/dehydrator to continue drying after frying? Sogginess might be from moisture retained in the middle when frying.
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My dad used to soak the slices in water to get some of the starch out before deep frying and they kept quite crisp for a couple of days on the rare occasions we did not scoff the lot straight away.
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Could you put them in a low oven/dehydrator to continue drying after frying? Sogginess might be from moisture retained in the middle when frying.
I could try that. Thanks Springy, that's a good idea :D
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I've just made some spicy parsnip crisps, recipe from Internet that has you drying out parsnip peelings in the oven for a bit first then frying then sprinkling with a mixture,of curry powder and salt. Very tasty but we scoffed the lot immediately! Going to do another batch and try and keep them, maybe in foil? Will let you know if they stay crisp...would be nice for Christmas nibbles. :)
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Watching this as they sound great :D
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I've just made some spicy parsnip crisps, recipe from Internet that has you drying out parsnip peelings in the oven for a bit first then frying then sprinkling with a mixture,of curry powder and salt. Very tasty but we scoffed the lot immediately! Going to do another batch and try and keep them, maybe in foil? Will let you know if they stay crisp...would be nice for Shhh... nibbles. :)
Yes they sound gorgeous indeed :D
I am please to report that the next batches of crisps stayed crisp as I cooked them for longer. The blue potato crisps were a real hit with our grandchildren, as were the carrot ones
Interestingly, the beetroot ones took ages, and shrunk from a 5cm circle to a 2cm circle before they were properly crisped :ohmy: :wacko:
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Could you put them in a low oven/dehydrator to continue drying after frying? Sogginess might be from moisture retained in the middle when frying.
Yep I think this is right...I made apple crisps some time ago and that was the solution...in a very low oven for an hour or so and then in an airtight container. Good luck with that!