I have a long term love for crisps. It's manifested itself in many forms, amongst them a monthly crisp zine, limited edition watercolours of Wotsits, and most recently a crisp dinner which is slowly becoming a recipe book. Below is a sample recipe from my latest foray into crisp cookery. If anyone would like to help me make my dream of becoming a published crisp chef reality please get in touch.
Crisp dauphinoise
The Ingredients
Double cream - 300ml
Milk - 300ml
Garlic - 1 clove
Crisps (obviously) - 2 big bags of thick ones. Plain.
Cheese - (preferably gruyere) but enough to sprinkle on top
Blue cheese - depends how blue cheesy you like it
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What to do with them
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Put the cream, milk, and garlic clove in a pan and heat it up. Also turn that oven on to the classic temperature of 180C
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Chuck in some black pepper because that makes anything creamy ten times yummier
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Throw in the crisps. Don’t break em. Be careful and treat those crisps with the love and respect they deserve. Cook em in there till they’re soggy. About 2 minutes should do the trick.
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Fish out the crisps and lay them in an ovenproof vessel around 4 or 5cm deep
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Pour over some of the milky creamy stuff (taking out the garlic because nobody wants to eat a whole clove of garlic) so that it JUST covers the crisps. If you like it saucy add a splash more but have some restraint.
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Blob on the blue cheese if you fancy it/are grown up enough to have blue cheese laying around
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Cover with melty cheese and whack it in the oven for around 10 minutes until it’s bubbly and boiling
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Serve while the cheese is still gooey, and marvel at how a dish that normally takes aaaaaages somehow took 15 minutes and might actually be more delicious than the original recipe.