If you've noticed that those salty bags of potato chips have gotten a lot more expensive lately, you're not imagining it.

Pringles style. I attempt this using Lidl Potato Crisps. This could be the hardest eating challenge I have ever attempted. Watch and see how I do with this real, Impossible Challenge.

The texture of both crisps is light, flaky, and salty. Chocolate and potato chips may not be the first snack combination that comes to mind, but these Calbee dark chocolate potato chips are the ...

This is fun and tasty and saves throwing away your potato peelings: after all, the skin tastes the best. I like to use any peelings I have as these cheeky little crisps and serve them up with ...

They will keep for up to 2-3 days. For homemade crisps, it’s best to use a mandoline to get the thinnest possible slices of potato. If you don’t own a mandoline, a sharp potato peeler will do ...

Add a further 3 minutes to the cooking time if you like your crisps extra crunchy. Preheat your (fan) oven to 180°C. After peeling your potatoes, soak the leftover peel in a little cold water ...

Tie the thyme, rosemary, and bay leaves together with twine. Put the potatoes, herbs, and salt into a large pot, and add 8 cups water. Bring to a boil over high heat, and cook about 10 minutes ...

It will ensure a year-round supply of safer and higher quality potatoes for consumers and make sure the nation can enjoy crisps, chips and mash uninterrupted.” Professor Leon Terry, Pro-Vice ...

Once skin crisps and easily releases, about 3-5 minutes, flip and sear reverse side until flesh just flakes, 1-2 minutes more. Repeat with remaining oil and fillets. To serve, divide leek-potato ...