Ethereal Crisps Recipes

Steps:

• Wash the potatoes and slice thinly. It's tricky to get slices of the right thickness: either use a knife, slicing as thinly as you can without breaking, or a mandolin if you have one. Put the slices in a dish, cover with the vinegar and 1 tsp sea salt, and leave for 20 mins. Heat oven to 180C/160C fan/gas 4.
• Drain the slices, pat dry gently with a tea towel and put them in a plastic food bag. Add the olive oil and 1 tsp sea salt. Jiggle the bag gently, then arrange the slices on two baking trays. Bake for about 30 mins, but check after 15 mins: you might need to swap the trays' positions or turn them around if one side is browning too quickly.
• While the potato slices are cooking, butter the bread and spread half the slices with a thin layer of ketchup. When the crisps are beautifully golden, remove from the oven, lay them on kitchen paper and sprinkle with more sea salt. Pile the crisps onto the ketchup-ed slices of bread in a double or triple layer. Add the top layer of buttered bread, cut off the crusts and eat immediately.

Steps:

• Combine whole wheat flour, bread flour, grits and salt in food processor; pulse to combine. Start processor and trickle in water slowly until it forms a ball. The amount of water will depend on how wet the grits were. Once it forms a ball, stop adding water and process until smooth and elastic.
• Place a pizza stone on the bottom of the oven (or the lowest rack if using electric) and preheat oven to 550°F Divide dough into 12 pieces; keep unused pieces covered with plastic wrap or damp towel. Flour a work surface and roll first ball until it is very thin and roughly circular, about 8 inches in diameter.
• Brush off excess flour. Carefully place first sheet onto hot baking stone. Set timer for one minute. Flip cracker over after first minute; it should be somewhat stiff but still pale. Set timer for another minute and check cracker. It should be almost crisp enough, and possibly starting to color. Set timer for another minute and check cracker at intervals. Once it starts browning, it goes fast, so check time and use that to time remaining crackers. Repeat rolling and baking until all are done.
• Let each cracker cool on a rack before you begin stacking them. Store cooled crackers in covered container at room temperature.