Game Chips

Game chips are traditionally served with roast game birds such as pheasant, partridge or grouse. They also go well with drinks and are in fact the most delicious home-made crisps. To make them you need a mandoline, a special kind of vegetable cutter – with a wavy blade or ‘teeth’.


Serves: 4
2-3 Large Potatoes, peeled
Oil, for frying


Hold the potato with the palm of the hand against the teeth of the wavy blade and cut straight down. Turn the potato 90° so that your fingers are now facing the other direction. Cut straight down. Turn the potato 90° for the next slice – you are criss-crossing the slices. Wash the slices, pat them dry and fry in hot oil from which blue haze (not smoke) is rising – 190 °C / 375 °F – until golden. Drain on kitchen paper and serve hot.



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