Big pots make soft crisp. Here is why every jar is fried twelve litres at a time.
Shallots go soft when the oil cools, and a big pot cools the moment anything touches it. So we fry in twelve litre batches and never more.
Every batch is fried in stages: shallots first, then garlic, then the chilli, each pulled at the second it turns. The oil is strained, cooled and poured back over by hand.
It is slower. It is also the only way we have found to make crisp that still crunches a month after you open the jar.