Sun-dried potato crisps
Home-made dried potato crisps to fry when needed
Thin potato crisps blanched in salted water with citric acid and dried in the sun, a traditional store-cupboard standby for fasting days. Fried in seconds when needed, they puff up light, crisp and white. Sprinkle with black pepper or chilli powder. Drying takes 1–2 days of strong sun.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 8
Ingredients
To serve
Method
0/7 doneStep 1: Grate 1 ⅛ lb potatoes into round or long thin crisps with a crisp grater, dropping them straight into a bowl of cold water.
Step 2: Bring 4 ¼ cups water to the boil with 2 tsp salt and ½ tsp citric acid.
Step 3: Drain the potato crisps. When the water is boiling hard, add them, cover and boil until just tender but still holding their shape.
5 minStep 4: Take off the heat and drain.
Step 5: Lay each crisp out separately on a clean cloth and dry in the sun until completely dry and brittle. This takes 1–2 days of strong sun.
Step 6: Store in an airtight container. They keep for a long time.
Step 7: When needed, heat oil over medium-high heat and fry a handful of crisps for a few seconds until they puff and turn crisp but still pale. Drain, sprinkle with ½ tsp ground black pepper or chilli powder and serve.
1 min
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 1 g
- Carbs
- 11 g
- Fat
- 7 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sun-dried potato crisps take?
- About 35 minutes in total: 20 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of citric acid?
- Juice of 1 lemon or 1 tbsp white vinegar per tsp (for curdling milk).
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