Vickys Homemade Crisps / Potato Chips with Flavour Options, Gluten, Dairy, Egg & Soy-Free – a delicious recipe with enough oil, baking potato. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Thinly slice the potato.
2
I use a mandolin but watch your fingers!
3
Don't peel the potato, keep the skin on
4
Start putting the sliced potato into the oil.
5
Don't overcrowd the pan.
6
Should only take a few minutes until golden
7
Let drain on kitchen paper but before the oil drains off, season the crisps / potato chips
8
I use either plain salt sprinkled over, or some salt and vinegar, or my favourite, onion powder mixed with nutritional yeast to make a cheese & onion flavoured seasoning, great for vegans!
9
Paprika is delicious, salt & lemon juice gives a scampi fry kind of flavour
10
Toss gently to mix the seasoning through all of the crisps and keep in an airtight container for up to 3 days
41
kcal
Calories
9
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 2 ingredients. The key ingredients include: 1 enough oil to deep fry, I use corn oil and a deep frying pan, 1 baking potato.
Yes, Vickys Homemade Crisps / Potato Chips with Flavour Options, Gluten, Dairy, Egg & Soy-Free falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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