Give your potatoes crisps room in the oven. Space out your homemade potato crisps so that they don’t touch will ensure that they cook evenly and completely all the way through, giving you crispy baked potato crisps as a result.

It’s also really important to wash and dry your potatoes thoroughly before baking, this will prevent soggy crisps and be sure to slice them thinly. Using a mandolin when slicing your homemade crisps will ensure a very thin potato slice that cooks all the way through and remains super crispy. Unwanted Food or Drink Products - Once supply conditions are broken, there are a number of factors outside of our control that can affect the quality of a product. Therefore perishable goods such as food and drink cannot be returned.

So, what is next for crisps? Hovey believes the demand for “bolder and bigger” flavours isn’t going anywhere, while Berenstein says that nothing – not even a climate apocalypse – can break the seasoning spirit. For reasons of hygiene and safety, personal grooming products, cosmetics or items of intimate clothing cannot be returned. You can add any flavouring you like…. I am totally going to be experimenting with this. But youhave the freedom to think up any number of random crisp flavour concoctions as you like, perhaps even some that aren’t available commercially. We have asked Paul to send the product and object to us so we can conduct a full investigation." Most Read

Hovey works on roughly 12 new flavours at any one time, but he says only half of these see the light of day. “I spend a lot of time working in the future. It takes me eight months to make a seasoning, so I’m trying to make something that’s going to be bang on trend in eight months’ time.” Sometimes this means the chef misses the mark – his team have been known to cry: “What are you making?!” – while other flavours make it to taste-testing groups that ultimately disapprove. For Walkers, novelty arrived in 2009 in the form of its “Do us a flavour” competition, which asked the public to come up with seasoning ideas. The winners – among them chilli and chocolate, cajun squirrel and builder’s breakfast – led the way for the brand’s 2010 World Cup range, including yorkshire pudding, bratwurst, garlic bread, salsa, paella and haggis flavours. Climate change is going to change agricultural production: people will eat less meat, there will be finite availability of certain kinds of produce, or at least a higher cost to pay,” she says. “But I think, because flavour is potent in very small quantities, it’s one of the things you’ll be able to expand.” As our food options shrink, Berenstein argues, artificial flavourings could become more prevalent as we look to mix up our limited diets. Original and best? Despite the plethora of choice, traditional flavours are still popular. Photograph: Les Gibbon/Alamy Kale crisps: the best thing since sliced sourdough, or a massive hipster swizz? Can anyone explain the secret of kale’s success – and suggest what I should do with all my leftover curly kale?

Tassy Goodall, a chef who works with Sainsbury’s to develop its Taste the Difference crisps, says that the UK crisp market has been influenced by global food trends. “Because the UK is so multicultural and we’re quite well connected with different cultures through restaurants specialising in different cuisines like Middle Eastern food and regional Indian dishes, it gives us more leeway to use more unusual or interesting flavours.” There isn’t a single member of my family who doesn’t like crisps. I mean, there aren’t manycrisp hatersin the entire world, surely!?So, I knew these would go down well. Adding your Own Flavour to Homemade Crisps Think you don't like kale? Think again! Even people that apparently "hate" kale, have loved these. Baking them with a little salt totally changes the texture and the flavour. We used just standard green kale to make these, but if you can find some purple kale too, then use a mixture as it gives is a nice mixture of colour.

We try to make as many of our recipes adaptable as we can, because everyone has different tastes. The basic recipe for this is really simple, so it leaves it open for you to get creative and add your own flavours. Once you have the kale, olive oil and salt, you can just add on to that. How is it possible that, in 60 years, British shops have gone from selling one crisp flavour to selling hundreds – and why are seasonings becoming more unusual? What led Kettle Chips to release a “truffled cheese and a splash of English sparkling wine” flavour in October? Was there a mad scientific breakthrough that caused Walkers to release bratwurst, paella, haggis and spaghetti bolognese crisps in 2010? Of course there are so many options like these lemon and tomato potatoesor even some simple roast potatoes. But, I wanted something new. Tomlinson points to the amalgamation of crisp companies as a reason for the decline in unusual flavours after the 80s (Smith’s, for example, was bought in the 90s by PepsiCo, which owns Walkers; its Bovril flavour didn’t make the cut). From there, crisp flavours became fairly standardised. Sarah Lawson, the marketing manager for the British brand Tyrrells, says 70% to 80% of its sales come from four flavours: lightly salted, salt and vinegar, cheddar and chive, and sweet chilli.In the UK, crisp manufacturers have been coming up with more and more elaborate crisps (Aldi’s Gin and Tonic, M&S’s Prosseco and Winterberries) yet none have created a peanut-flavoured crisp. Why? Combining two of the most popular beer foods together doesn’t seem that much of a stretch of the imagination. It’s like putting Superman and Batman together in a movie. (Hang on, scrap that comparison, that sounds awful.) It’s also super simple to make these baked crisps, albeit a little more time consuming than simply grabbing a bag of crisps from the cupboard. However, it’s a good way to control the portion; you’re less likely to eat so many if they take time to prepare. I’d suggest keeping things rather simpler in the form of salt and a sprinkling of smoked paprika, though feel free to substitute spices of your choice, or indeed a little lemon zest, which is always a good match with leafy greens. I’m less keen on Baxter and Dimbleby’s final squeeze of lemon juice though, simply because it undoes all my previous hard work on the crispness front. As a starter, you can try flavouring your crisps with salt, pepper and dried rosemary. Or smoked Paprika with pepper and salt as shown in the recipe.

Looking for other ways to use kale? Why not try our Kale Soup, Kale Smoothie, Air Fryer Kale, or Kale, Watermelon and Feta Salad. We also love adding kale to any of our Slow Cooker Recipes to give it a bit of a greens boost. Jump to: Kale might just be one of the most nutrient dense foods on the planet, which is why it is often referred to as a "superfood". A member of the cabbage family, kale is a cruciferous vegetable like cabbage, broccoli, cauliflower, collard greens and Brussels sprouts.There are many different types of kale. The leaves can be green or purple, and have either a smooth or curly shape - we used green curly kale in this recipe, which is what gives it the vibrant green colour. But you can use a mixture of purple and green, which would give a lovely mixture of colour.