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.
104 K 4.1/5 (19 reviews)
30 min.
Easy
200 g
3 IngredientsLast modified on: March 19th 2014
For 200 g, you will need:
300 ml 
Change measures:
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: Baked potoatoes with herb butter or cream , Gratin "grilled inside", Ardennes Salad, Boeuf (beef) bourguignon, Potato and broccoli gratin, ... See them all 79
Oil
Like these other recipes: Green beans and potatoes with Morbier cream sauce, Comtoise endive salad, Bourguignon potatoes , Salmon marinated like herring, Taos hotpot, ... See them all 86
Salt
Like these other recipes: Potato purée , Avengers' potatoes, Tandoori-flavoured chicken with leeks, Tagliatelle with rillons and tomatoes, Crispy potato galette with leeks, ... See them all 629
Other recipes you may also like
Almond mug cake for Mary
Mug cakes are fun and quick to make. They cook in the microwave in about a minute and a half. This almond version is similar to the small cakes known as financiers.June 22th 2014105 K4.3 9 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .July 4th 2018328 K4 2 hours 30 min.
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...December 17th 20235.23 M 64.2 4 days 15 hours 50 min.
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.December 23th 2017558 K5 2 days 16 hours 30 min.
Sandwich bread
Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf.October 24th 2017346 K3.9 3 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.