My Homemade crisps

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These homemade potato crisps offer a far superior crunch and flavour compared to any shop-bought alternative. By using a mandoline to achieve uniform, wafer-thin slices, you ensure that every potato round transforms into a golden, brittle delight in the oven. This vegan snack is a fantastic way to control exactly what goes into your food, using quality oils and just a touch of seasoning to highlight the earthy, natural flavour of the potatoes.

Ideal for mindful snacking or as a sophisticated side for a weekend lunch, this recipe is incredibly adaptable. While sea salt and cracked black pepper provide a classic finish, these crisps serve as a blank canvas for various spices, from smoky paprika to aromatic rosemary. Serve them immediately for the best texture, or store them in an airtight container to maintain that satisfying snap for later.

Ingredients for My Homemade crisps

2 medium Yukon Gold or Idaho potatoes, peeled and sliced into 1/8-inch slices on a mandoline or other handheld slicer
3 tablespoons olive, canola, or peanut oil
N/A Salt
N/A freshly ground pepper

How to make My Homemade crisps

Preheat the oven to 204°C. Slice the potatoes into a bowl and immediately toss them with the oil. Season lightly with salt and arrange them in a single layer on a baking sheet. Bake in the oven until golden brown — about 12-15 minutes. Season again lightly with salt and pepper when they come out of the oven. Transfer to a rack to cool for maximum crispness.

If you want to be a little more daring, don't limit yourself to salt and pepper — you can season with ancho chilli powder, ground cumin, minced herbs, toasted sesame seeds, ground nori (toasted black seaweed sheets used to roll sushi) — really anything you like. Just be sure to season immediately after the chips come out of the oven, while there is still some residual oil for the spices to adhere to.

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