Game chips are thin crisp chips that are traditionally served with roast game birds. Game chips also make a great snack in replacement of commercial crisps. You can use a variety of root vegetables for a change eg. parsnip, beetroot, celeriac and Jerusalem artichokes.
Preparation: 5 Minutes (plus 20 Minutes to soak chips)
Cooking: 10 Minutes
- 600g potato
- oil for deep frying
- Maldon salt
- Peel the potatoes and slice them wafer thin with a mandolin, Japanese vegetable slicer *, or by hand. Place them in a bowl of water for 20 minutes (this is to remove the starch). Heat the oil in a deep fryer or wok to 190° C. Dry the potato slices thoroughly and fry them in the oil in batches for a couple of minutes each so that they are crisp and golden. Drain them on paper toweling and sprinkle a little salt over them. Keep warm until ready to serve. This can be done 30 minutes in advance.