Look, I don’t know who needs to hear this, but store-bought potato chips wish they had your energy. If you’ve ever found yourself elbow-deep in a bag of crisps at midnight, wondering “how hard can it be to make these at home?” congrats you’re in the right place. I went full kitchen scientist this week and made potato crisps/chips two ways, one fried and fabulous (Me I like my fried stuff) the other microwave-friendly with a fancy lemony olive oil spray (I did not expect to love this)
Let’s just say… the potato didn’t die in vain.
Homemade Potato Chips Two Ways
Ingredients
Method 1: Deep Fried
- 2 medium potatoes (the type that scream"fry me!" russets or YukonGolds work great)
- Zade sunflower oil (a deep-frying MVP)
- Al Wali Himalayan salt (I’m fancy)
Method 2: Microwave Magic
- 2 medium potatoes
- Al Wali Olive Oil Lemon Spray (aka my newest obsession)
- Salt
Instructions
Method 1: Deep-Fried
- Use a mandolin if you’re brave, or a very sharp knife if you’re careful. We’re aiming for ultra thin. Like, emotionally thin.
- A 20-minute soak in cold water helps get rid of starch (aka the thing that tries to sabotage your crispiness). Pro tip: this also buys you time to mentally prepare for frying things in hot oil.
- I’m not joking. Moisture is the enemy of crisp. Pat them with a towel like you’re tenderly drying a newborn hamster.
- Medium-high heat is your friend. If you toss in a slice and it sizzles, you’re good to go.
- Don’t overcrowd the pot, this isn’t a family reunion. Fry until golden and crispy (2–3 minutes).
- Paper towels are your crisp’s landing pad. Salt them while hot using Al Wali Himalayan salt, it sticks better and makes you feel like a gourmet snack wizard.
Method 2: Microwave Magic
- Same process – starch is still not invited.
- Spray the plate with olive oil (a brush dipped in oil works too)
- Arrange potato slices in a single layer on a parchment-lined microwave-safe plate. No overlapping unless you want them to bond for life.
- A light mist of the lemony olive oil gives a subtle zing that will make your tastebuds wink at you.
- Pop the plate in for 4–6 minutes on high, flipping halfway through. Keep an eye on them, microwaves have trust issues I learned the hard way.
- Once crispy and golden, sprinkle on your salt and prepare to be impressed.
Notes
Did you try this recipe out?
How did it go? Comment below and if you took a pic, tag me @swahilifood on Instagram and hashtag it #swahilifood.
Final Thoughts (aka me trying to justify eating the whole batch)
Listen, whether you’re in a full deep frying mood or you’re pretending to be healthy with your microwave and lemon spray, these crisps hit. They’re easy, customizable, and dangerously snackable. Bonus? You get to brag about making your own chips, which earns at least 15 cool points on the internet.