I’m a big crisp fan, I don’t mind admitting. Creating your own crisps at home is not only fun but also a rewarding way to enjoy something that’s freshly made and full of flavour. Freshly made crisps are really delicious.
In this recipe for homemade crisps with salt, black pepper & paprika, we take a humble potato and transform it into crispy, golden slices seasoned with a flavourful blend of spices.
The process is straightforward: thinly slice potatoes, soak them briefly to remove excess starch, then fry them until they are crunchy. What elevates these crisps after frying is their seasoning: a mix of sea salt for a clean briny taste, black pepper for a hint of heat, smoked paprika for a subtle smokiness, and garlic powder for a savoury depth.
Serve these crisps as a standalone snack, or pair them with a dip for gatherings. These crisps bring a homemade touch that shop-bought crisps can’t match. It’s a recipe that invites you to experiment with flavours. Consider experimenting with different spices like chili powder for a spicy kick, rosemary and parmesan for a herby touch, or even a pinch of lemon zest for a citrus note. Time to get creative.
Homemade Crisps with Salt, Black Pepper & Paprika
Ingredients
- 4 Potatoes
- 1 tbsp salt
- 1 tbsp sea salt
- 1 tbsp ground black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Vegetable oil for frying
Directions
- Using a mandoline slicer or a sharp knife, finely slice the potatoes. Soak in cold water with one tablespoon of ordinary table salt for 30 minutes.
- Meanwhile, create your flavouring by mixing the sea salt, black pepper, garlic powder & paprika. Set aside until later.
- Drain the potatoes, rinse again with water to remove excess salt, then pat dry with kitchen paper.
- Heat the vegetable oil in a large saucepan, or even better, use a deep fat fryer. Heat the oil to medium and fry the potato slices in batches. Lower the first batch into the oil using a slotted spoon and fry for a few minutes until golden. Give them a gentle stir with during cooking so they don’t stick together. When done, remove to a kitchen paper lined plate. Repeat with the remaining batches.
- To serve, arrange the crisps on a board and season with the flavour mix. A little flavouring goes a long way so add a little and then taste.
