Homemade Potato Crisps
Wafer-thin potato slices soaked in vinegar water, dried and fried in small batches until golden and crisp, then salted while hot. Salt and vinegar crisps that beat the packet.
How to Make Homemade Potato Crisps
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Slice the potatoes as thinly as you can, ideally about 1.5 mm, on a mandoline or with a very sharp knife. Do not peel them.
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Stir the water and vinegar together in a large bowl, add the potato slices and soak for 30 minutes, swishing them once or twice.
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Drain the slices and spread them out on clean tea towels. Pat them thoroughly dry, and leave them to air-dry for a few minutes.
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Heat the oil in a deep, heavy pan to 160°C / 320°F, and line a tray with kitchen paper.
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Fry a handful of slices at a time, stirring gently so that they do not stick together, for 3 to 4 minutes until the bubbling settles and they are pale golden.
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Lift the crisps out with a slotted spoon onto the paper and sprinkle with salt at once. Bring the oil back to 160°C between batches.
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Cool for a few minutes to finish crisping, then serve.
Tips for Making Homemade Potato Crisps
- Dry the slices completely. Water makes the oil spit, and it steams the crisps instead of frying them.
- Fry in small batches. Crowding drops the temperature and the slices stick together and go limp.
- For a stronger British flavour use malt vinegar. It tastes more like a packet of salt and vinegar, but it is not gluten free.
Common Substitutions & Variations
- A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.
What to Serve with Homemade Potato Crisps
- A sandwich
- A cold beer
- Dips
Storing & Reheating Homemade Potato Crisps
Keep in an airtight container for up to 3 days. If they go soft, re-crisp them in a 150°C / 300°F oven for 5 minutes.
Homemade Potato Crisps FAQ: Common Questions
How long does Homemade Potato Crisps take to make?
About 1 hour in total — 45 minutes of preparation and 15 minutes of cooking. The recipe serves 4.
What are the key tips for making Homemade Potato Crisps?
Dry the slices completely. Water makes the oil spit, and it steams the crisps instead of frying them. Fry in small batches. Crowding drops the temperature and the slices stick together and go limp. For a stronger British flavour use malt vinegar. It tastes more like a packet of salt and vinegar, but it is not gluten free.
What should I serve with Homemade Potato Crisps?
A sandwich; A cold beer; Dips.
Is Homemade Potato Crisps suitable for a special diet?
This recipe is vegan, vegetarian, dairy-free, gluten-free and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Homemade Potato Crisps?
About 177 kcal per serving, with 3 g protein, 21 g carbohydrate and 9 g fat. The figures are calculated from the ingredient list and are an estimate.
Homemade Potato Crisps Nutrition
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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