Potato crisps

    (173)
    1 hour

    Making potato crisps is fun and easy. Guaranteed they won't last long! A food processor with a slicing attachment is very helpful. Experiment with the thickness, you may like them thicker or thinner. I like to use olive oil because it has less trans fats, but you can use safflower, corn or groundnut oil as well as vegetable oil.


    170 people made this

    Ingredients
    Serves: 8 

    • 4 medium potatoes, peeled and sliced paper-thin
    • 3 tablespoons salt
    • 1 litre oil for deep frying

    Method
    Prep:40min  ›  Cook:20min  ›  Ready in:1hr 

    1. Place potato slices into a large bowl of cold water as you slice. Drain and rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again.
    2. Heat oil in a deep-fryer to 185 degrees C. Fry potato slices in small batches. Once they start turning golden, remove and drain on kitchen roll. Continue until all of the slices are fried. Season with additional salt if desired.

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    Reviews & ratings
    Average global rating:
    (173)

    Reviews in English (138)

    by
    353

    I have tried these a couple times and the kids love them. What I really suggest is that you slice the potatos thin and then soak in HOT water for 20 minutes. This removes quite a bit of starch. then dry well before frying. Tonight my wife dug some old potatoes out that had actually gotten eyes sprouting on them and they turned out better than fresh potatoes. The starch level was much lower and they turned out golden brown and crispy! thank you for the recipie!  -  15 Feb 2007  (Review from Allrecipes US | Canada)

    by
    157

    Im sorry, but I have to say that my family didn't even get to try these. As fast as I was making them, I was eating them. The only problem that I came across with the recipie is my inability to slice anything paperthin. I did two half batches. One that followed the recipe, and the other one where instead of soaking the potatoes in water I soaked them in vinegar. Both turned out great. I only soaked the potatoes in vinegar for probably ten minutes max, as I felt too long may take away from the original taste. Thanks for the great recipe. I'm going to keep this on hand, and next time when I make them I will most definately make the batch a lot bigger.  -  30 Jul 2004  (Review from Allrecipes US | Canada)

    by
    149

    I love this recipe, because it's basic enough to add to. I felt comfortable making changes to suit my taste. For example, i soaked the potatoes overnight in a solution half vinegar/water (I love vinegar chips). I also made a batch with sweet potatoes following the recipe, including salt soak, but then finishing with a cinnamon-sugar shake. Enjoyable and easy. Highly recommended.  -  02 Dec 2005  (Review from Allrecipes US | Canada)

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