Here’s a delicious recipe using potatoes from Thomas Foods International Fresh Produce.
500g Blue Moon potatoes
2 lt Rice Bran oil for deep frying
Sea salt flakes, to serve
Using a mandoline, carefully slice the potatoes, skin on, into thin wafer rounds, approximately 2-3mm thick. Pat dry with paper towel and place in a large saucepan.
Cover with cold oil and place over a medium high to high heat. Bring the oil to simmering and allow to cook without touching them. When the crisps start to colour, you can give them a stir to separate. Continue to cook until lightly coloured and golden.
Lift the crisps out using a slotted spoon and drain on a tray lined with a paper towel.
Sprinkle generously with sea salt flakes and enjoy.