This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Home-made potato crisps
Making your own potato crisps (or chips, if you are American) is quite easy. All you need to do is slice potatoes and fry them. That is all well and good in principle, but there are a few tips it is important to know. I'll explain them for you in this recipe.
123 K 4.1/5 (19 reviews)
30 min.
Easy
0.30 €
200 g
3 IngredientsLast modified on: March 19th 2014
300 g 
Times for this recipe
Preparation: 15 min.
Resting: 5 min.
Cooking: 6 min.
All in all: 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Peel the potatoes and rinse them.
If you want to make "old-fashioned" crisps, do not peel them, just scrub them thoroughly under running water.
If you want to make "old-fashioned" crisps, do not peel them, just scrub them thoroughly under running water.
Stage 2 - ⌛ 3 min.
Slice the potatoes thinly and evenly. I advise you to use a mandolin, more-or-less essential for producing even slices.
Stage 3
The ideal thickness you should aim for is 1 mm.
Stage 4 - ⌛ 2 min.
Rinse the slices in a bowl of water.
Stage 5 - ⌛ 5 min.
Drain and dry thoroughly on a tea towel.
Stage 6 - ⌛ 3 min.
When dry, lower into very hot frying oil.
Do not put in too many at a time, as they will create a white foam that can froth up and overflow.
Fry until the froth disappears (around 3 minutes).
Do not put in too many at a time, as they will create a white foam that can froth up and overflow.
Fry until the froth disappears (around 3 minutes).
Stage 7
Remove the crisps from the oil and leave for 5 minutes.
Stage 8 - ⌛ 5 min.
Put the chips back into the oil and fry again until golden brown.
Stage 9 - ⌛ 3 min.
Stage 10
For flavoured crisps, replace the salt with a mixture of a little salt and your choice of spice (curry, paprika, etc.).
Remarks
The variety of potato affects the crisps' quality. I find I get the best results with Bintje.
Keeping: Home-made crisps do not keep.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 6 RDI=2 % | 60 RDI=5 % | 0 | 260 RDI=10 % | 1,070 RDI: 10 % |
| Per 100 g | 2 RDI=1 % | 20 RDI=2 % | 0 | 90 RDI=4 % | 360 RDI: 4 % |
How much will it cost?
- For 200 g : 0.30 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potatoes
Like these other recipes: Potatoes with prawns, Fisherman's Ragout, Boulangère potatoes, Mini Mont d'Or fondue with "spuds in blankets", Croustipatates, ... See them all 90
Oil
Like these other recipes: Pork chops in the oven, Oven omelette, Sausage and mashed potatoes, Chocolate orangettes for Erika, Comtois surprise bread, ... See them all 104
Salt
Like these other recipes: Boeuf (beef) bourguignon, Croustipatates, Zucchini and potato scarpaccia, Apple and almond cake, Creamy asparagus and meat timbale, ... See them all 697
Other recipes you may also like
Hummus
Hummus (or houmous), is one of the famous and delicious Lebanese "mezzes". May 30th 2020353 K4.7 20 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site. September 16th 2020552 K 44.2 14 hours 30 min.
Kugelhof for Nanou
This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer). August 2nd 2019298 K4.4 3 hours 15 min.
Chocolate rolls (petits pains)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside. October 30th 2021459 K4.6 5 hours 30 min.
Special small breads
When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread. October 13th 2010405 K4 6 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-12)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 3 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.