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Home-made potato crisps

Name: Home-made potato crisps
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 200 g
Cuisine: French
Ingredients: 300 g potatoes; Oil; Salt

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.

124 K 4.1/5 (19 reviews)522576

Duration

30 min.

Difficulty

Easy

Last modified on: March 19^th 2014

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 200 g, you will need:

1 300 g potatoes
2 Oil
3 Salt
Total weight: 300 grams

Times for this recipe

Preparation

15 min.

Resting

5 min.

Cooking

6 min.

All in all

30 min.

Preparation 15 min.

Resting 5 min.

Cooking 6 min.

When should you start or finish this recipe?

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.

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).

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.

Tip onto absorbant paper, and sprinkle with salt.

Eat immediately.

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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	2 g RDI=2 %	19 g RDI=5 %	0 g	85 kcal RDI=3 %	356 kJ RDI=3 %
Whole recipe	6 g RDI=7 %	57 g RDI=16 %	0 g	255 kcal RDI=9 %	1,068 kJ RDI=9 %