I’m lucky enough to be taking part in the Bzz campaign for Walkers Mighty Lights and was sent a box of free crisps. You can imagine how excited my kids were about this and they scoffed the lot before I had a chance to try them myself. They’re being marketed to parents as a healthier crisp snack for children, being 30% lower in fat with no MSG, artificial colours or preservatives. The suggestion was that we include them as a healthier alternative in lunchboxes. I haven’t done this for two reasons: crisps are not allowed in packed lunches by the school; and crisps are a treat rather than an everyday item. Instead, I got hold of more crisps, hid them from the kids, and used them to remake chicken schnitzel, which is one of our favourite dinners.
|flour, egg, crushed crisp production line ready to go|
I normally make chicken schnitzel by flattening chicken breasts before dipping them in flour, egg, and breadcrumbs seasoned with salt, pepper and garlic granules (egging and crumbing twice for a good coating). They get shallow fried then finished off in the oven. Yum. Sticking with the healthier option I decided to try oven baking this time, hoping that the oil in the crushed crisps would give a good finish.
|Straight out of the oven, golden and crispy|
|The end product (before gravy) served with cous cous and spinach|
The verdict was that they were just as enjoyable as normal. I liked that I didn’t have to clean up a fry pan full of oil and that the house didn’t have that “fry” smell. If I do it again I will crush the crisps up more finely to get a more even coating.
Disclaimer: I was given the crisps (and vouchers for more crisps) for free, but the recipe and opinions are entirely my own. Well, mine and my family’s, but you know what I mean.