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| Garlicky Mixed Crisps (Spanish) |
Introduction
I recollect being in Madrid while the tempestuous rain fell...That warm bowl of crisp sticks was so delightful, especially the ones blanketed in garlic and herbs, which were pure bliss. What used to be a simple snack in a quaint tapas bar has now made its way to home kitchens across the US and Europe as a personal, crisp delicacy. It's so interesting to see how the garlic and herb snack has been modified and improved for the home chef. There are many garlic and herb recipes that can be easily prepared to serve friends on a picnic or even on a casual movie night as an accompaniment to the main snacks. The recipe of Garlic Mixed Crisps is out of this world, with warm spices reminiscent of the Mediterranean. It is cozy and warm, and most importantly crunchy. Ever wondered how Spain manages to come up with a marketing strategy for such a simple snack? Do not worry as I shall take you step by step on how to make Spain’s potato crisps but in an adjustable for many different styles or as I like to say adjustable in many ways.
Ingredients
The goods required for this snack can be easily found in one’s kitchen as they are very common during the snack preparation but one can also choose to add extra elements in order to make the snack even better.
The best type of chips to use are the very lightly salted ones at a quantity anywhere between 300 to 400 grams or 10 to 14 ounces.
Cooking Instructions
Begin with the slicing technique:
Wash Vegetables. Dry the chopped bits. Then cut the pieces as you like. The slices should have an even shape. It is best to slice the potatoes to a thickness of around 1-2mm range.
Rinse and Dry:
Grab a few slices. Turn the towel on its side and give the towel a few shakes and the towel will help the slices to dry faster while also keeping them in shape. Lay the slices on the towel and they will dry quite quickly.
Heat it up:
Place the oil into a solid skillet and move it to the stove and heat the oil without letting it reach the boiling point. 170-170 celsius, about 340 to 355 cellphone.
Bite Sized Chunking:
One handy trick is to make sure the slices are in crunchy separate portions then they will be in golden thick slices. Each slice will take around 3-4 (min) depending on the thickness. Use a slotted spoon to capture the slices and then put them on paper towels to soak out the rest of the oil.
Making the Garlic-Herb Oil:
Put the oil, the background oil, and the oil out of the mix to double it. is also added with the added blended garlic and the soil that spills around the set spices.
Warm Tossing:
Place the garlic dip into the bowl and from a height pour it, then shake and they will seasoning fall on them. The crisps are able to absorb the oil because of the heat.
Garnishing:
For some additional taste and to brighten up the dish, you can add some freshly chopped parsley. Remember to taste the dish and add some additional salt or even paprika to improve the flavor.
Put Aside:
For the stunning crispiness, let the beauties rest. Then, if needed they can be placed into an airtight container.
