If you are of British origin you will know what "crisps" are. For the rest of the world, just read "chips" wherever you see the word "crisps". Not familiar with Marmite? It is a by-product of the brewing process; an intensely strong flavoured, sticky spread with a salty, savoury taste.
But crisps are junk food aren't they? Empty calories. Well maybe, but it depends a lot on how you cook them. Traditional deep-fried crisps are loaded with fat and salt and ... Many crisps are now baked instead. My home-made crisps were nuked. Here is the quick and simple process by which I made them.
Ingredients
- 1 medium potato (per serving)
- 1 jar Marmite (see John's Notes for other ideas)
Preparation
- Slice the potato as thinly as you can
- Spread one side of each slice with a light coat of Marmite
- Spread on a large microwaveable plate
- Microwave on high for about five minutes until crisp
John's Notes
Beware, the potato slices cook very slowly at first as the juices evaporate but, in the last minute of cooking things happen very quickly. Watch your crisps very carefully while they are in the microwave; if you lose attention for even a few seconds you may miss the point at which your delicious, golden crisps become cremated by overcooking.
Oh yes, I promised an explanation of why you should still read this recipe even if you hate Marmite. Well, you can simply substitute tomato ketchup, Daddies sauce, HP sauce, salt & vinegar or whatever your imagination can conjure up. The preparation method is the same. Snack on!
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