Las papas fritas más crujientes

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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These homemade potato crisps offer a superior crunch that shop-bought varieties simply cannot match. By using russet or purple potatoes and a clever vinegar-soak technique, you can achieve a professional finish right in your own kitchen. This vegan-friendly snack relies on starch removal and temperature control to ensure every slice is perfectly golden and light. Even without a specialist fryer, a heavy-based pan and a steady hand will produce magnificent results.

Ideal as a savoury treat for weekend hosting or a simple accompaniment to a seasonal sandwich, these crisps are incredibly versatile. You can customise the flavour once they emerge from the oil by experimenting with different seasonings like umami-rich nori salt or a smokey paprika blend. Serve them immediately for the ultimate texture, providing a satisfying, salty snap that highlights the earthy flavour of the potatoes.

Ingredients for Crispiest crisps

675g russet or purple potatoes about 1/8" thick (a mandoline helps)
120ml de vinagre blanco destilado
Vegetable oil, about 1925ml Salt, Nori Salt, or Paprika Salt, for topping
medium heavy pot
a deep-fry thermometer
a spider or slotted spoon

How to make Crispiest crisps

Slice 675g russet or purple potatoes about 1/8" thick (a mandoline helps). Place in a large bowl, add cold water to cover, and stir to release starch; drain. Repeat until water runs clear. Return potatoes to bowl; cover with 120ml distilled white vinegar and 1450ml water. Let sit at least 30 minutes or up to 2 hours. Drain; pat dry.

Fit a medium heavy pot with a deep-fry thermometer; pour in vegetable oil to measure 4" (about 1925ml ). Heat over medium-high until thermometer registers 149°C.

Working in 6 batches and returning oil to 149°C between batches, fry potatoes, turning occasionally to cook evenly, until golden brown and crisp (oil will have quit bubbling), about 5 minutes per batch. Using a spider or slotted spoon, transfer to a paper towel-lined wire rack. Season with salt, or Nori Salt or Paprika Salt.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.