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’.
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.