Banana, Date and Cardamom Ice Cream
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4 medium potatoes
4 tsp Peri-Peri Seasoning
2 tsp salt
500ml cooking oil
Peel and wash the potatoes.
Using a mandoline, slice the potatoes on the thinnest setting.
Place the sliced potatoes into a bowl of salt water solution. Set aside for 30 minutes.
Drain the sliced potatoes and lay them out flat on a tea towel. Pat dry.
Transfer the sliced potatoes to a mixing bowl and add the Peri-Peri Seasoning and a dash of cooking oil and mix well, making sure each slice is well coated.
In a wok, heat the cooking oil over a medium flame.
Once the oil is hot, gently place a few slices in the oil. Make sure not to overcrowd the wok as this will result in the potatoes being soggy rather than crispy.
Once the crisps are golden brown, remove from the wok and lay them on a cooling rack.