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.

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.