Vitelotte Potato Chips


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

Making your own chips (crisps) is extraordinarily simple. Here is the recipe for Vitelotte potato chips, as they look great too. But also try other types of waxy potatoes, or use beetroot, celeriac or parsnip.


  • 6 Vitelotte noir potatoes, washed but not peeled (bluey violet waxy potatoes originally from Peru)
  • oil for deep-frying
  • Maldon sea salt or salt flakes


Very thinly slice the potatoes on a mandolin or in the food processor. Pat dry using kitchen paper. This is very important, because if there is too much moisture in the chips there will be unbelievable spattering during frying. Heat the oil to 180°C (350°F). Always deep-fry a handful of potato slices at one time and leave to drain on kitchen paper. Sprinkle with sea salt before serving.