Does life get much better than when you're chilling out with homemade crisps and your favourite tipple in hand? It could just be us, but in the world of snacks, nothing beats crisps, and in the world of taste, nothing beats homemade.
The good news is that you can actually make your own, easily. However, with the recent surge in our temptation to snack – what with the current climate, staycations galore and the like – we thought we'd share a slightly healthier take on the humble crisp to help give our waistlines a bit of a break.
Make yours with potato, or go for sweet potato, parsnip, carrot or beetroot slices if you feel like posh vegetable crisps instead. Even healthier right?
Keep scrolling to give into temptation, and for tons more recipes, don't miss our food hub page.
How do you keep homemade crisps, crispy?
Homemade crisps are best eaten within a few hours but can be stored for 1–2 days in an airtight container. To re-crisp them, you can put them in the oven on a low heat for 3–4 minutes before serving, and consider a dip to accompany your creation.
How to make homemade potato crisps
- 50g potato peel (2 large potatoes worth should do)
- 1/2 tbsp olive oil
- Optional: 1/2 tsp sweet smoked paprika
- Pinch of chilli powder
- 1/4 tsp salt and pepper, to taste
1. Preheat oven to gas mark 2/150ºC/300ºF and line two or three baking trays with baking parchment.
2. Mix the oil and seasoning, then use half to coat the potatoes.
3. Spread the potatoes in a thin, even layer on as many baking trays as needed. And pit in the oven for 25 minutes.
4. Remove from the oven. Allow to crisp up for a few minutes before eating.
How to make homemade vegetable crisps
- 200 g parsnips
- 200 g carrots
- 200 g beetroot
- 1tbsp olive oil
- 1 tsp sea salt
- Optional: 2 tsp red chilli flakes
1. Preheat the oven to 150ºC/gas 2-3.
2. Scrub the veggies and thinly slice by hand or use a vegetable peeler as done with the potatoes (keep them fairly large as they will dehydrate and shrivel in the oven), and keep them separate.
3. Coat the slices (separately still) in the olive oil and season.
4. Line your baking trays with baking parchment and place the slices in a single layer, separately again – one type of veg to a tray.
5. The carrots and beetroots may need up to a couple of hours in the oven, so start these off first and add the parsnip slices half an hour into the cooking time.
6. That said, do keep an eye on them and remove them from the oven when they appear dry, cooked and crunchy. No one wants a burnt vegetable crisp.
7. Add a final touch of seasoning and enjoy.