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Potato crisps with chilli and coriander salt

Australian Gourmet Traveller recipe for potato crisps with chilli and coriander salt.

By Rodney Dunn
  • 15 mins preparation
  • 20 mins cooking plus soaking
  • Serves 4
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Potato crisps with chilli and coriander salt
This flavour combination gives the tastebuds a workout - could it be the new Smiths flavour?


  • 560 gm sebago potatoes
  • For deep-frying: canola oil
Chilli and coriander salt
  • 1 dried long red chilli, coarsely chopped
  • 1 tbsp finely chopped coriander
  • 2 tbsp sea salt flakes
  • 1 tsp freshly ground black pepper


  • 1
    For chilli and coriander salt, place chilli in a small saucepan, stir over low heat until fragrant (1-2 minutes). Pound in a mortar and pestle until coarsely crushed. Stir through remaining ingredients and set aside.
  • 2
    Heat oil in a deep-fryer or large deep-sided saucepan to 160C. Thinly slice potatoes on a mandolin, place in a large bowl of cold water, set aside for 30 minutes, then drain and pat dry with a tea towel. Deep-fry potatoes in batches, stirring frequently until golden (4-5 minutes). Drain on absorbent paper, scatter with chilli and coriander salt and toss to combine. Serve with a cold beer. Potato crisps will keep, stored in an airtight container, for 2-3 days.
  • undefined: Rodney Dunn