Thursday, 13 September 2012

Onion crisps

So how do you make wafer thin crispy onion? Anyone have a recipe? Even Heston seems bereft.

First batch done on the mandolin, brushed with olive oil and baked between backing paper and trays for six hours. Nicely crisp but not very interesting and far too thin. Also should use Silpat sheets as the baking paper tending to stick and bursting the crisps into delicious, savoury flechettes.

Next batch, slightly thicker,  brushed with a mixture of salt, oil and simple syrup. Done twixt the Silpat. 80° for 4 hours.


  1. Neither of these worked. I'm going to try hot and fast (my favourite). Two baking tins etc, etc but with more oil and an oven at about 220°C.

  2. Hotter is def better. Still not right though. I can get brown and crisp but I want golden and crisp.