Start by draining a jar of cappers and let them dry for 5 minutes on a tray that’s lined with a kitchen paper. Then add a small handful in a sieve and deep fry them at 210 degrees Celsius to make them puff up. Now continue frying them until no more bubbles form. This is a sign that they are crispy. Then spread them on a kitchen paper and let them dry for 1 more hour at 60 degrees Celsius to really insure all the moisture has evaporated. Otherwise they might become soggy. After keep them dry and covered for later.
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