Good Friday, raining outside and I have a hankering for fresh potato chips or crisps as they call them in the UK.
Howard's the chip expert so I peel the potatoes, heat up the deep fryer, get everything ready for the master. Howard has been making chips for years. They are a great party trick. The biggest challenge is not eating them all as they come from the fryer, actually letting some make it to a bowl. Ever seeking the perfect chip Howard wanted to try a new technique - an hour later we sat down to enjoy our crispy chips. Slow food! Howard is still on a quest for improvements but I thought they were great.
So I peeled and washed the spuds. Howard thinly sliced and rinsed again. Then we laid them out on trays to dry. At first we tried a baking paper lined tray in the oven but they just stewed in their own juices. Our next trick was cookie cooling racks on the top of our hot combustion stove which worked a treat. They actually got thinner - don't leave them too long however as they'll cook.