🥔 Salted potato chips
Salted potato chips, or crisps, are wafer-thin slices of potato fried in oil until crunchy and seasoned simply with salt. They are light, brittle and savoury. Usually eaten straight from the packet as a snack, they also appear beside sandwiches and at parties.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 600 g floury potatoes
- Oil for deep-frying
- 1 tsp fine salt
Method
- Slice the potatoes paper-thin on a mandoline and soak in cold water for 30 minutes.
- Drain and dry the slices thoroughly on a towel.
- Fry in oil at 170 °C in small batches until golden and the bubbling stops.
- Drain on paper and sprinkle with salt while hot.
How to make it lighter
- Portion a small bowl instead of eating from the packet — a standard 30 g bag is a typical serving.
- Oven-baked or air-fried chips use far less oil.
- Pair a few chips with raw vegetables for crunch and volume.
History
Thin fried potato slices appear in 19th-century English and American cookbooks, and a popular story credits a chef in Saratoga Springs, New York, with inventing them, though this is likely legend. Packaged chips became a mass-market snack in the 20th century and are now sold worldwide.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Salted 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 →