An aperitif without crisps is like Paris without the Eiffel Tower:unthinkable (no, we're hardly exaggerating). Except that, with a “healthy” conscience, we often skip our turn because industrial chips are very salty and too greasy. So the question arises, why not make our chips ourselves? It's not very complicated, all you need is a mandolin (the best tool for making very thin crisps) and a means of cooking:a fryer, an oven or a microwave.
So, of course, it takes a little longer than opening a package, but homemade chips have several advantages:
Whatever the cooking method chosen, we still do not start cutting the vegetables into thin slices thanks to the mandolin. What if we don't have one? You can also cut them with a knife, but it's longer and it's going to be hard to get the same fineness... but it's because the vegetables are finely cut that you have crisps well cooked. Arrange them on a grill lined with baking paper, brush them with oil (olive, walnut, coconut… as you like!) and season them (salt, pepper, herbs, spices…).
Then, you choose the cooking method you prefer:oven, microwave or in a fryer (or pan of boiling oil).
Regardless of the cooking method chosen, the chips are eaten once they are ready, otherwise they risk going soft. Bon appetit!