Ruffles Jamon Crisps With Spanish Ham Flavour 170g (Pack of 4)

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When it comes to making a crisp sandwich it’s vital that the crisps are added last-minute for a proper crunch. After 5 minutes, you can mix the crisps with the spices, ideally in a resealable bag. Carefully mix until you have almost no spice left at the bottom. Wash the slices thoroughly in a bowl of cold water, under the tap, until all the starch is washed away and the water is clear. Less starch on the chip surface increases crispness.

It seems best to season the chips immediately after frying, but even then the coverage is not entirely satisfactory. Sprinkle the rest of the jamon spices on top.

Because the crisps do not pass through any acid bath, they are much darker in colour than conventional commercial chips, however without a hint of any burnt taste. If you’re a fan of a crisp sandwich – and who isn’t? – you’ll absolutely love what they add to the burger in terms of both texture and flavour. If you are feeling REALLY lazy… then just fry a couple of eggs in a pan with some jamón… mix them together when cooked, and dollop the whole lot on top of a plate of chips. Ham, egg and chips – Spanish style!

We loved their limited edition steak frites burger last year, and the Beef Wellington burger, exclusive to Manchester, is a thing of beauty. Plus Torres Jamón Ibérico crisps, which you get in a separate 25g bag to add yourself at the last minute just before you eat it. Cook fairly slowly. You want that potato to cook until soft, but not to crisp up before the inside is cookedOnly now do we turn on the stove at medium intensity. This is a method also used when frying french fries. Despite their intuition, potatoes do not absorb oil and become floury. This method allows you to fry a large batch of crisps at once, because you do not risk uneven cooling of the oil. It is also easier to hit the right temperature without a thermometer. As soon as the crisps start to bubble in the oil, you have reached the ideal temperature. And talking of potatoes, the rosemary salted chips are worth shouting about, too. They’ve been described by food critic Jay Rayner as “edible crystal meth”.