Potato crisps
Satisfy your snack cravings with these homemade potato crisps! Made with just three simple ingredients–potatoes, paprika, and salt–this easy and delicious recipe is perfect for a quick, savory treat.
- 24 Apr 2025
- Cook time 10 min
- Prep time 40 min
- 4 Servings
- 3 Ingredients
Crispy and delicious, homemade potato crisps are a perfect snack for any occasion. With a few simple ingredients and easy steps, you can enjoy fresh, crunchy potato crisps right from your kitchen. This recipe is seasoned with paprika and salt, adding a flavorful twist to an all-time favorite treat.
Ingredients:
Instructions:
- Wash and peel the potatoes.
- Slice the potatoes very thinly using a sharp knife, mandolin slicer, or food processor. The thinner the slices, the crispier the final product.
2. Soak and Rinse:
- Place the potato slices in a large bowl of cold water. This helps to remove excess starch, which prevents the crisps from sticking together.
- Let the potato slices soak for at least 30 minutes, then rinse them thoroughly until the water runs clear.
- Drain the potato slices and pat them completely dry using a clean kitchen towel or paper towels. Properly drying the slices will help them become crispy when cooked.
- In a large bowl, toss the dried potato slices with the paprika and salt to evenly coat each slice. Make sure all the slices are well seasoned.
- Deep Frying:
- Heat a pot of oil to 350°F (175°C). Carefully add the potato slices in batches, ensuring not to overcrowd the pot.
- Fry each batch for about 3-5 minutes or until golden brown and crispy.
- Remove the crisps from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Baking:
- Preheat your oven to 400°F (200°C).
- Arrange the potato slices in a single layer on a baking sheet lined with parchment paper. Ensure the slices do not overlap.
- Bake for 15-20 minutes, flipping halfway through, until the slices are golden brown and crispy. Keep a close eye on them as baking times can vary.
- Remove from the oven and let them cool slightly on a wire rack.
- Once the potato crisps have cooled down a bit, they are ready to be enjoyed! Serve them as a snack on their own or as a crunchy side dish.
Tips:
- Choose starchy potatoes like Russets for the best crispy texture.
- Slice the potatoes as thinly as possible for even cooking; using a mandoline slicer can help achieve uniform thickness.
- Soak the potato slices in cold water for at least 30 minutes to remove excess starch, which helps them become crispier when fried.
- Dry the potato slices thoroughly with paper towels before cooking to prevent splattering and ensure crispiness.
- Heat the oil to 350°F (175°C) before frying; use a kitchen thermometer to maintain the correct temperature.
- Fry the potatoes in small batches to avoid overcrowding, which can cause uneven cooking and sogginess.
- After frying, place the crisps on a wire rack or paper towels to drain excess oil and stay crisp.
- Season the crisps immediately after frying while they are still hot to ensure the seasoning sticks.
Homemade potato crisps are a simple yet satisfying snack that can be easily customized with your favorite seasonings. By following these tips, you can achieve perfectly crispy and flavorful potato crisps every time. Enjoy your homemade treat as a snack, side dish, or party appetizer!
| Nutrition Facts | |
|---|---|
| Serving Size | 300 grams |
| Energy | |
| Calories 230kcal | 12% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 55g | 15% |
| Fiber 7g | 18% |
| Sugar 2.59g | 3% |
| Fat | |
| Fat 0.43g | 1% |
| Saturated 0.10g | 0% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 30ug | 3% |
| Choline 36mg | 7% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.11mg | 9% |
| Vitamin B3 3.31mg | 21% |
| Vitamin B6 0.92mg | 54% |
| Vitamin B9 45ug | 11% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 60mg | 66% |
| Vitamin E 0.39mg | 3% |
| Vitamin K 7ug | 6% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.34mg | 38% |
| Iron, Fe 2.69mg | 24% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 170mg | 14% |
| Potassium, K 1300mg | 38% |
| Selenium, Se 1.28ug | 2% |
| Sodium, Na 500mg | 34% |
| Zinc, Zn 0.95mg | 9% |
| Water | |
| Water 240g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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