Bowl Of Salted Crisps Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a silicone mat. If you have a rack that fits the pan, set it on the sheet for crisper results.

Slice potatoes

Using a sharp knife or a mandoline set to a thin setting (about 1.5–2 mm), slice the potatoes very thinly and evenly. Aim for uniform thickness so they cook at the same rate. Pat slices dry between layers of paper towel to remove excess moisture.

Toss with oil and seasonings

In a large bowl, combine the potato slices with 2 tbs neutral oil, 1 tsp fine sea salt, and 1/2 tsp freshly ground black pepper. Toss gently so each slice gets a thin coating of oil; too much oil will make them greasy.

Arrange and bake

Arrange potato slices in a single layer on the prepared sheet (or on the rack). They can be placed close but should not overlap. Bake on the middle rack for 10 minutes, then rotate the sheet and bake an additional 6–10 minutes until edges are golden and centers are crisp. Watch closely near the end to avoid burning.

Cool to crisp

Remove the crisps from the oven and transfer gently to a wire rack (or leave on the parchment if crisp). Let them cool for 3–5 minutes; they will crisp further as they cool.

Mix finishing salt

While the crisps are baking, combine 1 tsp coarse kosher or flaky sea salt with 1/4 tsp smoked paprika and 1/2 tsp grated lemon zest (if using) in a small bowl. Stir to distribute evenly.

Season hot

When the crisps are still warm but not piping hot, sprinkle the seasoned finishing salt evenly over them so the flavors adhere. Toss lightly if needed to distribute the seasoning.

Prepare dips and garnish

If serving with sour cream or crème fraîche, spoon the 1/4 cup into a small bowl and stir in chopped chives or parsley (1 tbs). Place ketchup or mustard in small ramekins if desired.

Serve

Arrange the salted crisps in a shallow bowl or platter. Sprinkle any remaining herb on top for color. Serve immediately while crisp. Leftovers (if any) will lose crispness once exposed to air and humidity; store fully cooled crisps in an airtight container for up to 2 days.