About this recipe: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.
4 medium potatoes, peeled and sliced paper-thin
3 tablespoons salt
1 litre oil for deep frying
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Method Prep:40min › Cook:20min › Ready in:1hr
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.
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.