Tuesday evening, G & A made up a Quorn Spaghetti Bolognese. There was still a dish full left over today, so I decided to turn it into a hot pot type dish to freeze now and eat later in the week.
As always, I sliced up some potatoes (Maris Piper) using the mandolin, and got a bit carried away, and made far to many potato slices for the size of the dish. Rather than waste them, I decided to turn them into crisps.
So here goes, the recipe for Healthy Ready Salted Crisps…
Using a Mandolin, slice up some potatoes, then put these slices into a pan of salted boiling water. Turn the heat down to a very gentle simmer (think Delia Smith Poaching an egg in a frying pan here) and cook for about 10 minutes.
When your timer goes off, drain them and cover with a towel and leave to steam off and get cool.
Put your oven on to Gas Mark 7 (220 electric) and lay your potato slices out in a single layer. If you have done quite a few, don’t get tempted to double up or over lap them, they all need to be in single file here.
Put into the oven, No oil, and cook for 15 minutes. Go check them. Some will be cooked, you will see they are browned and crispy, remove these ones. For the ones that look a little under cooked, sprinkle with a little sea salt (I ALWAYS use Malden Sea Salt) place back in the oven for about 5 minutes.
Now, they should all be done, nice warm and crispy. Best of all, NO OIL so in my opinion they are a healthier treat. Transfer to a bowl, sprinkle over some more salt and enjoy whilst watching Downton Abbey…..
I didn’t get a chance tonight to try this, but I think they will be the perfect accompaniment to a good homemade Guacamole…….
Enjoy…. Oh and please, follow me on Facebook………