A hand holding up three wafer-thin, golden-brown homemade potato crisps flecked with dark herbs, backlit by a circular pendant light with exposed bulbs in a bright modern flat.

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Crispy Homemade Potato Crisps with Herbs

Name: Crispy Homemade Potato Crisps with Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g Waxy potatoes; 1 tbsp Olive oil; 0.5 tsp Fine sea salt; 1 tsp Fresh thyme leaves; 0.25 tsp Freshly ground black pepper; 0.5 tsp Smoked paprika

Wafer-thin potato slices roasted until shatteringly crisp with fragrant herbs: a lighter, whole-food take on the classic packet crisp.

Prep 15 min Cook 30 min 4 servings

Nutrition per serving

135 kcal calories

3 g protein

26 g carbs

3 g fat

1 g sugar

Fibre 2g

Sodium 180mg

See how it compares to the classic ↓

In the clinic

158 fewer calories per portion

Salt & vinegar crisps this version

Compared to Salt & vinegar crisps (BBC Good Food)

Shop-bought crisps are deep-fried in refined oils and heavily salted, delivering a high saturated-fat, high-sodium snack with little nutritional benefit.

−93% saturated fat −84% sodium −83% sugar

Per serving	Salt & vinegar crisps	This recipe	Difference
Calories	293 kcal	135 kcal	−54%
Carbs	40g	26g	−35%
Fat	11g	3g	−73%
Saturated fat	6g	0.4g	−93%
Sugar	6g	1g	−83%
Sodium	1120mg	180mg	−84%
Fibre	3g	2g	−33%
Protein	7g	3g	−57%

What changed

Deep-frying in refined vegetable oil Dry roasting or air-frying with a light brush of olive oil

Cuts total fat by around 90%, removing the bulk of calories while keeping the crunch
Heavily salted seasoning sachets A measured pinch of fine sea salt plus fresh or dried herbs

Reduces sodium by more than half while adding flavour through aromatic compounds rather than salt alone
Processed, refined potato starch base Whole unpeeled potato slices

Retains the skin's fibre and potassium, which support healthy blood pressure

Per serving. Our figures are estimates; the comparison's are the published nutrition of the BBC Good Food recipe.

Nick shared these gorgeous golden crisps in the family chat: thin-sliced, herb-flecked, and clearly fresh from the oven or air fryer. They look far too good to come out of a bag.

Ingredients

Servings 4

600 g Waxy potatoes, scrubbed, unpeeled
1 tbsp Olive oil
0.5 tsp Fine sea salt
1 tsp Fresh thyme leaves, or rosemary, finely chopped
0.25 tsp Freshly ground black pepper
0.5 tsp Smoked paprika, optional, for colour and depth

Compared to Salt & vinegar crisps (BBC Good Food)

54% fewer calories35% less carbs83% less sugar73% less fat Full comparison ↑

Instructions

Preheat your oven to 200 °C fan (220 °C conventional / Gas 7) and line two large baking trays with baking parchment.
Using a mandoline or the thinnest setting on a food processor, slice the potatoes to about 1–2 mm thick. Pat the slices thoroughly dry with a clean tea towel. This is the key to crispness.
In a large bowl, toss the potato slices with the olive oil, salt, pepper, herbs, and smoked paprika if using, making sure every slice is evenly coated.
Spread the slices in a single layer across the prepared trays, ensuring no slices overlap.
Roast for 20–25 minutes, turning once halfway through, until deeply golden and crisp. Keep a close eye in the final 5 minutes as they can colour quickly; remove any that are done early and return the rest.
Transfer to a wire rack immediately. They will continue to crisp as they cool. Serve within an hour for maximum crunch.