2 and kale chips 2 baking trays with baking parchment. Wash the kale and dry thoroughly. Place in a large bowl, tearing any large leaves into smaller pieces.
Drizzle over the oil, then massage into the kale. Sprinkle over the ras el hanout and some sea salt, mix well, then tip onto the trays and spread out in a single layer. Bake for 18-22 mins or until crisp but still green, then leave to cool for a few mins. RECIPE TIPSKEEP THEM CRISPY Kale crisps are best eaten within a few hours of making. If they become soft, just pop them back in a low oven for 3-4 mins to crisp up. MAKE YOUR OWN SPICE BLEND As an alternative to ras el hanout, try sprinkling over 1 tsp each of turmeric, ground cinnamon and coriander before baking. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.
An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients. Sure, it’s easier to rip open a bag of store-bought potato chips, but homemade potato chips aren’t just crazy delicious, they’re fun to make. Follow these steps to make delicious, addictive potato chips right at home with a minimum of fuss. Looking for a bit of a twist on this classic treat?
Continue to 2 of 8 below. The choice is yours: Scrub the potatoes clean or peel them thoroughly. Leaving the skin on adds color and a faint bit of texture to the final chip. It all depends on how classic or rustic you like.
Continue to 3 of 8 below. Once cleaned or peeled, slice the potatoes evenly and as thinly as you like. Thick-cut homemade potato chips are fabulous, so don’t get too obsessed with thinness. Evenness – so the potato chips cook evenly once you put them in the oil – is the key here. Note: You can use a kitchen mandoline for this if you have one, but a sharp knife and steady, patient hand work just as well. Continue to 4 of 8 below. Rinse the potato slices and then soak them for about half an hour in a large bowl of cold water.
Soaking the potato slices removes excess starch and is a key element to ensuring that the potato chips fry up crispy. Continue to 5 of 8 below. Drain the potato slices and dry them thoroughly with a clean kitchen towel or layers of paper towels. Water will make the oil splatter, creating a mess and potentially causing burns. Dry potato slices will cook faster and more evenly, with less mess, so don’t skip this step. Continue to 6 of 8 below. 2 inch of vegetable oil, canola oil, grapeseed oil, or lard to about 350 F.
If you don’t have a candy or frying thermometer, don’t worry. Add a single layer of potato slices to the oil. Fry the potato slices until they are golden or brown, as you like, on both sides, about 3 minutes per batch. Continue to 7 of 8 below.