M&S Collection Olive Oil Crisps are already remarkably clean with just potatoes and extra virgin olive oil - no seed oils, artificial additives, or preservatives. This DIY version replicates their simple approach using organic ingredients and traditional frying methods for superior flavor and quality control.
Based on: 100% Extra Virgin Olive Oil Crisps
· Makes approximately 20 servings
· Serving: 31g (about 1 oz or small handful)
Why This Recipe is Seed Oil Free
Commercial 100% Extra Virgin Olive Oil Crisps from M&S Collection often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original 100% Extra Virgin Olive Oil Crisps may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic russet or Yukon Gold potatoes
1.5kg (3.3 lbs) - yields ~620g finished crisps · Organic Valley or local organic potatoes
Primary base ingredient that provides carbohydrates, natural potato flavor, and crispy texture when properly fried
Extra virgin olive oil for frying
750ml-1L (for frying bath) · California Olive Ranch Organic EVOO or Kirkland Signature Organic
Frying medium that adds healthy monounsaturated fats and distinctive olive oil flavor while creating the crispy exterior
Fine sea salt (optional)
1-2 teaspoons total · Redmond Real Salt or Celtic Sea Salt
Enhances natural potato flavor - the original has only 10mg sodium per serving so salt very lightly or omit entirely
Instructions
Step 1. Wash and scrub 1.5kg organic potatoes thoroughly, leaving skin on for extra nutrition and authentic texture. Cut into thin, uniform slices using a mandoline slicer set to 2-3mm thickness - consistency is crucial for even cooking. Aim for slices that are thin enough to become crispy but thick enough to maintain some potato texture.
Step 2. Soak sliced potatoes in cold water for 30 minutes to remove excess starch, which prevents even browning and creates soggy chips. Drain thoroughly and pat completely dry with clean kitchen towels - any remaining moisture will cause dangerous oil splattering and prevent proper crisping.
Step 3. Heat 750ml-1L extra virgin olive oil in a heavy-bottomed pot or deep fryer to 160-170°C (320-340°F). Use a thermometer for accuracy - too hot will burn the outside before cooking inside, too cool will make greasy chips. The lower temperature preserves olive oil's beneficial compounds while achieving proper texture.
Step 4. Fry potato slices in small batches of 8-10 pieces to avoid overcrowding and temperature drops. Fry for 3-4 minutes until edges just start turning golden, then remove with a slotted spoon. They should be lightly crispy but still pale - they'll continue cooking slightly from residual heat.
Step 5. For second frying (crucial step), return oil to 175-180°C (347-356°F). Fry each batch again for 1-2 minutes until golden brown and completely crispy. This two-stage process ensures thorough dehydration and optimal texture matching the commercial product.
Step 6. Immediately drain on paper towels or wire rack. If using salt, sprinkle very lightly while still warm - aim for barely detectable saltiness since original has minimal sodium. Let cool completely before storing in airtight containers. Properly made crisps should be completely crispy with no chewy spots and have a clean olive oil flavor without greasiness.
Storage
Store in airtight containers at room temperature for up to 1 week. Do not refrigerate as this creates moisture and sogginess. For maximum freshness, store in small portions and seal tightly after each use. Properly dehydrated crisps should maintain crispiness for 5-7 days.
Cost Comparison
Cost per serving (homemade)$0.26
Cost per serving (store-bought)$0.45
Savings42%
Significant upfront cost for quality olive oil, but it can be strained and reused for 3-4 batches. Cost advantages increase dramatically with bulk potato purchases and oil reuse. Quality is substantially higher than mass-produced alternatives.