🥔 Potato chips
Potato chips (crisps in the UK) are wafer-thin slices of potato fried in oil until crunchy and seasoned simply with salt. They are light, salty and crackly, and very calorie-dense for their size. Usually eaten as a snack from a bag, they also appear as a side with sandwiches.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 2 medium potatoes (about 400 g)
- Vegetable oil for frying
- Salt
Method
- Slice the potatoes as thinly as possible, ideally on a mandoline.
- Rinse the slices in cold water to remove the starch and dry them very well.
- Fry in small batches in oil at 170–180 °C for 2–3 minutes until golden and crisp.
- Drain on paper and salt immediately.
How to make it lighter
- Portion a small bowl instead of eating from the bag — 30 g is a typical serving.
- Bake thin slices at 180 °C on a lined tray with a light brush of oil instead of frying.
- Pair chips with fresh vegetables like cucumber or carrot sticks to fill up.
History
Thinly fried potato slices appear in English cookbooks from the early 19th century. A popular American story credits the chef George Crum of Saratoga Springs with inventing them in 1853, but this legend is disputed. Packaged chips became a mass snack in the 20th century.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Potato chips and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →