There is no savoury snack that I savour more than a crisp. Though
nutritionists would need a lie down on hearing this, a fond childhood memory of
mine consists of me standing by the side of our cooker as my mum cooked up thin slices
of potatoes in a chip pan to make “crisps”. Yes, I was a chubby child but it
was the nineties! Plus, my mum never really did anything like that, so it was a
naughty, indulgent experience for both of us. In fact, I don’t even remember
Amy being there, so perhaps the secrecy added an extra spice to our nocturnal proceedings.
My impatient wait by the cooker as the oil came to temperature was nothing
compared to the agony of allowing the cooked crisps to cool on a piece of
kitchen paper. Sprinkled with salt and chewy in places, those crisps were
divine. We’d eat them greedily as each batch came out of the pan and so never
had enough for a bowlful.
