Potato Crisps
Potato crisps are one of the easiest snacks to make from scratch, and they taste fresher than anything in a bag. You need only potatoes, oil and salt, but the result depends on slicing the potatoes paper-thin, soaking out the starch and drying every slice properly. Fry them in small batches at 170°C and they come out golden, light and properly crunchy.
- Total
- 1 h 5 min
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 4
- Per serving
- 185kcal
Ingredients and swaps for potato crisps
Maris Piper and King Edward potatoes both make light, crisp slices and are easy to find in any supermarket. Choose potatoes of a similar size, so the slices are roughly the same width and fry at the same rate.
Sunflower, vegetable and rapeseed oil all work well. You need about a litre to give the slices room to float, but the oil can be strained and reused once it has cooled. Salt is the classic seasoning. For a different finish, toss the hot crisps with smoked paprika or garlic granules instead.
Slice them as thin as you can manage: at 1–2mm the crisps turn out light and snappy, while thicker slices come out chewy in the middle.
Potato crisps method
Tap a time to start a timer.
- Slice Peel the potatoes and slice them into rounds 1–2mm thick, using a mandoline with its guard (or a very sharp knife). Drop the slices straight into a large bowl of cold water.
- Soak and rinse Leave the slices to soak for , swishing them around once or twice. Drain, rinse under cold running water until it runs almost clear, then drain again.
- Dry Spread the slices over a clean tea towel and pat them completely dry on both sides, then cover with a second towel. Any water left on the potato will make the oil spit and stop the crisps crisping.
- Heat the oil Pour the oil into a deep, heavy-based pan so it is no more than half full. Heat over a medium heat to 170°C on a cooking thermometer, which takes about . Line a tray with kitchen paper.
- Fry in batches Add a handful of slices (about a fifth of the potatoes) and fry for , stirring gently, until the bubbling dies down and the crisps are light golden. Lift them out with a slotted spoon onto the paper. Let the oil come back to 170°C before the next batch.
- Season and cool Sprinkle the crisps with salt while they are still hot, then leave them for . They crisp up as they cool.
Serving and variations
A bowl of potato crisps is best the day they are made. Serve them with dips, or put them out next to a bowl of soy-roasted almonds.
Prefer to use less oil? The air fryer potato crisps use a fraction of it, though the texture is slightly different. You can also fry parsnip, beetroot and sweet potato in the same way, as in this recipe for root vegetable crisps.
Common problems and fixes for Potato Crisps
- The crisps come out soft or greasy.
- The oil was too cool, or the pan was overcrowded. Check the temperature before every batch and keep each batch to a single loose layer, so the slices fry instead of soaking up oil.
- The crisps are brown and bitter in places.
- Thick or uneven slices fry at different rates, and sugars in older potatoes brown quickly. Keep the slices even, take them out as soon as they are light golden and use fresh potatoes.
- The oil spits and bubbles over.
- Water is still on the potato. Dry the slices thoroughly, never fill the pan more than halfway, and lower the slices in gently. Never leave hot oil unattended.
Frequently asked questions about Potato Crisps
How do you make potato crisps extra crunchy?
Slice them thinly and evenly, soak out the starch, dry them completely and fry at a steady 170°C in small batches. Leave them to cool on kitchen paper, as they crisp up as they cool.
What is the best oil for frying crisps?
Sunflower, vegetable or rapeseed oil are all good, because they have a neutral flavour and cope with the heat. Avoid extra virgin olive oil, which smokes at frying temperatures.
Can you make potato crisps without a thermometer?
You can, but a thermometer is safer and more reliable. Without one, drop in a single slice: if it sizzles straight away and floats up with steady bubbles, the oil is hot enough. If it browns in seconds, take the pan off the heat for a minute.
How long do homemade crisps stay crisp?
Up to 3 days in an airtight container. Make sure they are completely cold before sealing, or steam will soften them.
How did you like the recipe?
4.8 / 5 · 37 ratings
