How to cook the perfect crisps. Few of us would turn down a hand-cut heirloom variety, fried in Spanish olive oil and seasoned with a pinch of Himalayan pink salt, yet, deep down, we’re all partial to a cheese and onion Hula Hoop, too. Roast beef and mustard, stilton and port, Marmite, haggis and pepper … you name it, we’ve made crisps out of it.
Jun 18, 2013 · Pour the vegetable oil into a plastic sandwich or freezer bag. Add the potato slices, and toss to coat. Coat a large dinner plate lightly with oil. Arrange potato slices in a single layer on the dish. Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp).
Leave a space of at least 1/2 an inch between the parmesan mounds. Gently pat down or flatten the cheese – this is to ensure they are spread out a bit and not clumpy – the thinner – the crispier the result. Bake in the preheated oven for about 4-6 minutes or until nicely golden and crisp.