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Crispy Chips


Crispy Chips

These were essentially an excuse to have potato chips as part of dinner. Also, to be fair to myself, I was making Sole Veronique for dinner, and very much needed something crunchy to add to the dinner texturally. This worked incredibly well with dinner, but next time I will make a vat of these on a sheet pan as a snack -- just multiply quantities if you decide to do the same.



1 small potato (I used a yellow gold potato)

3 Tbsps vegetable oil (mush remains behind in the pan when this is done and this was a treat so I justified the quantity of oil...)

Salt to taste


Put the oil in a shallow oven safe pan. Place it in the oven and turn the oven to 425. Let the oil heat up while the oven preheats.


While the oven is preheating, slice the potato thinly on a mandoline. If you don't own a mandoline, you can do this by hand, but I cannot be held responsible for cooking times as thickness of end product will be different!


When the oven is preheated, add your potatoes to the pan containing the now hot oil. I do this very gingerly and with kitchen tongs. Try to get your potato slices in the pan in one layer so that they can be consistent in their taking on color.


Let bubble away for five minutes before, again using your trusty kitchen tongs, turning the potato slices over the brown on the other side. This took between two to three minutes for mine and, as you can see from the image above, there is a rapid difference in color in the space of just thirty seconds so check often once the potatoes have been turned.


Remove them to a paper towel lined plate to drain off excess oil and then salt liberally before serving.

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