Crisps, also called chips in the USA, are a popular snack across the world. The earliest recipe for crisps appeared in William Kitchiner's cookbook The Cook's Oracle.

Makes 1kg.


Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!





As needed:



As needed:


flavour enhancers

Preparation method

  • Leave the skin on the potatoes and use the food slicer to cut them into ultra-thin slices.
  • Deep fry the potato slices at 140°C until golden brown.
  • Drain thoroughly on kitchen towels.
  • Sprinkle over salt to taste and add a different flavour enhancer if you wish.

Serving suggestions

  • As a cocktail snack.
  • As a crunchy component in a salad.
  • As a crispy garnish in a composition.
  • As a crispy garnish on a club sandwich.

Previous page