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British

Potato Crisps

Wafer-thin slices of potato soaked, dried and deep-fried until golden and brittle, then salted while still hot — the British crisp at its simplest.

SnacksVegan
60 min45 prep · 15 cookMedium606 kcalper serving
Potato Crisps

Method

  1. Scrub 300 g of Maris Piper potato under cold water; leave the skin on for flavour or peel it if you want a paler crisp. Slice it into rounds a scant 1.5 mm thick on a mandoline, working steadily so every slice is the same thickness — uneven slices cook at different rates and scorch.
  2. Drop the slices straight into a bowl of cold water as you cut and swill them about to wash off the surface starch. Leave to soak for 30 minutes, changing the water once halfway; the water should run almost clear at the end.
  3. Drain the slices and spread them in a single layer on a clean tea towel. Lay a second towel on top and press firmly — they must be bone dry or the oil will spit and the crisps will go leathery.

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Per serving

606kcal
5gprotein
47gcarbs
45gfat
7gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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