The first few times I made salted potato chips were a complete disaster. I was using this recipe, which instructed me to bake them for 12 minutes at 230°C (446°F). I burnt those poor Potatoes to an inedible crisp.

Eventually, I realised this recipe simply wasn’t working, so I made some slight changes to it—and now, I get perfectly crisp, perfectly flavorful salted chips.


1 medium or small Potato.

150ml of water.

1 tbsp salt.

How to cook:

Preheat the oven at 120°C (240°F) and line the tray with a baking mat or parchment paper (otherwise they may stick to the tray).

Wash the Potatoes and leave un-peeled (peeling, optional). Cut into paper-thin slices with a mandolin or handheld peeler. It is a lot easier and faster with a mandolin, but if you don’t have one, don’t worry, a sharp knife and a steady hand will get the job done. Hopefully your knife skills are better than mine.

Place the Potatoes in cold water, then rinse and drain. Refill the bowl with water, and add salt. Leave them to soak for at least 30 minutes. The water should just cover the Potatoes. If you don’t have enough water, you can weigh them down with a plate.

Drain the Potatoes and place on a plate lined with paper towels to help absorb any excess water. Place on a tray and bake for 25 minutes, then turn and bake for a further 25 minutes until crisp. Thickness can vary, so check them periodically.