Lindas Cocktail Crisps Recipes

SALT & VINEGAR CRISPS

Steps:

• Wash the potatoes and slice thinly. It's tricky to get slices of the right thickness: either use a knife, slicing as thinly as you can without breaking, or a mandolin if you have one. Put the slices in a dish, cover with the vinegar and 1 tsp sea salt, and leave for 20 mins. Heat oven to 180C/160C fan/gas 4.
• Drain the slices, pat dry gently with a tea towel and put them in a plastic food bag. Add the olive oil and 1 tsp sea salt. Jiggle the bag gently, then arrange the slices on two baking trays. Bake for about 30 mins, but check after 15 mins: you might need to swap the trays' positions or turn them around if one side is browning too quickly.
• While the potato slices are cooking, butter the bread and spread half the slices with a thin layer of ketchup. When the crisps are beautifully golden, remove from the oven, lay them on kitchen paper and sprinkle with more sea salt. Pile the crisps onto the ketchup-ed slices of bread in a double or triple layer. Add the top layer of buttered bread, cut off the crusts and eat immediately.

LIME & CHILLI PITTA CRISPS

Steps:

• Heat oven to 180C/fan160C /gas 4. Tear 2 pitta breads into crisp-size pieces and brush with 1 tsp oil.
• Sprinkle with lime zest and 1⁄2 tsp chilli flakes.
• Bake for 10 mins until crisp. Sprinkle with salt if you like.

COCKTAIL CRISPS

Steps:

• Blend the first three ingredients well.
• Add the Rice Krispies.
• Roll into small balls, about 1/2 teaspoon.
• Flatten balls out on cookie sheet. Bake in a 350 F oven for 12 to 15 minutes.
• Cayenne pepper may be added along with the first three ingredients for added zest.

LINDA'S COCKTAIL CRISPS

Steps:

• Cream all but the Krispies together then add the Krispies.
• Shape into balls and flatten with a fork