These crisps are even better than the real thing because they are the original real thing with very little added plus they're microwavable! Jonathan Foley kindly shared his homemade crisp recipe with RTÉ Food and y'all.
Jonathan says: "These moreish crisps are not only healthier than a packet of Tayto, they’re about as fresh a snack as you’ll get."
Sea salt and a bit of freshly ground black pepper make a delicious seasoning, but the options are limitless!
- 1 potato
- 1 dessert spoon of olive oil
- Sea salt
- A bit of freshly ground black pepper make a delicious seasoning, but the options are limitless!
- With a mandoline slicer, slice the potato into very thin slices from the long side of the spud to achieve larger crisps. Peeling is optional, but I prefer to simply wash, dry and slice.
- Place the slices in a bowl and add the olive oil. Separate and turn the slices to ensure that each slice is thinly coated in oil.
- Line a microwaveable plate with parchment or greaseproof paper and arrange the slices so that they don’t overlap.
- Microwave on full power for 2 minutes.
- Remove from oven, turn each crisp and return to microwave for another 2 minutes or until golden. (Times may vary depending on the power rating of your microwave oven)
- Remove from microwave and allow to stand on a cool surface for a couple of minutes to crisp up.
If you don’t have a mandoline, you can use a potato peeler or an extremely sharp knife to slice thin slivers. Some food processors have a slicer attachment, but I find they often don’t slice the potato thinly enough.
For more recipes from Jonathan, click here on jonathanfoley.com