Crisps Recipe

Prepare potatoes

Wash and peel the potatoes (peeling optional if you prefer skin-on crisps). Using a mandoline set to a very thin setting (about 1–1.5 mm) or a sharp knife, slice the potatoes into uniform thin rounds. Aim for consistent thickness so they cook evenly.

Rinse and dry

Place the potato slices in a large bowl of cold water and swish to remove surface starch. Rinse until water runs clearer (2–3 rinses). Then transfer slices to a clean bowl of cold water and let sit 10 minutes to remove more starch for extra crispness. Drain and lay slices between several layers of paper towels or a clean kitchen towel and pat thoroughly dry. Alternatively use a salad spinner in batches to remove moisture.

Heat oil

In a heavy pot or deep fryer, pour enough vegetable oil to give at least 2–3 inches (5–8 cm) depth. Heat the oil to 175°C (350°F). If you do not have a thermometer, test with one potato slice — it should sizzle steadily but not smoke.

Fry in batches

Working in small batches (about a handful at a time, so oil temperature remains steady), gently add potato slices to the hot oil using a spider or slotted spoon. Fry, stirring occasionally so slices separate, until they are pale golden around the edges (about 3–5 minutes) and then continue until crisp and lightly golden (another 1–2 minutes). Total frying time per batch will depend on thickness; watch closely to avoid burning.

Drain and season

Using a slotted spoon, remove crisps from the oil and transfer to paper towels or a cooling rack set over a baking sheet. Immediately sprinkle each batch with fine sea salt and a little freshly ground black pepper while still hot so the seasoning adheres.

Repeat

Repeat frying, draining, and seasoning with remaining potato slices. If oil temperature drops, allow it to return to 175°C (350°F) before adding the next batch.

Cool

Let crisps cool completely on a rack or paper towels. They will continue to crisp as they cool. Taste and adjust seasoning if needed.

Apply dry seasonings

If using smoked paprika, garlic powder, onion powder, or crushed dried rosemary, combine the desired seasonings in a small bowl. Immediately after each batch is drained and while crisps are still hot and slightly oily, sprinkle 1/4–1/2 tsp (or to taste) of the seasoning mix over the batch and gently toss to coat. Use more or less depending on preference.

Store

Once fully cooled, store crisps in an airtight container or zip-top bag at room temperature for up to 3 days. To refresh a little lost crispness, place in a preheated 150°C (300°F) oven for 3–5 minutes, watching carefully so they do not burn.

Use paper towels or a cooling rack to drain excess oil. A large bowl is used for rinsing and soaking slices during preparation. Ensure all equipment is dry and ready to keep potato slices free of unwanted moisture before frying.