Chips

No: in British English, chips usually means thick-cut fried potatoes, while crisps are thin, crunchy slices sold in packets. This page’s chips are the thin, packet-style snack.

Fold the top tightly over and seal it with a clip, or transfer the chips to an airtight container. Keep them in a cool, dry cupboard, away from steam and sunlight.

Spread them in one layer on a baking tray and warm them at 150 °C for about 5 minutes, then let them cool briefly. Watch closely: thin chips can burn quickly.

Salsa and guacamole are classic with corn chips; potato chips also work well with onion dip, sour cream or hummus. For a loaded snack, add salsa, grated cheese and beans, then warm until the cheese melts.

Slice potatoes very thinly, rinse off surface starch and dry the slices thoroughly. Fry in small batches at about 170 °C until golden and crisp, then drain and season; wet slices can make the oil spit.

A small handful of about 30 g provides 161 kcal. It is easy to eat more when you snack straight from a large packet.