Skip to content

Pub-Style Welsh Crisps (Oven-Baked)

Kitchen Mode

!!! Welcome to the Test Kitchen. Your mileage may vary."

These are hand-cut pub crisps, thin like American potato chips but cooked in a way that allows occasional sticking and unevenness. Crisp edges, tender centers. Rustic by design.

Ingredients

  • 1½ lb Yukon Gold or red potatoes
  • 2 tbsp olive oil
  • ¾ tsp kosher salt
  • Freshly ground black pepper

Preparation

  1. Heat oven to 425°F (220°C).
  2. Slice potatoes 1.5–2 mm thick using a mandoline or slicer. Leave skins on.
  3. Optional: soak slices in cold water 10 minutes max. Drain and dry thoroughly.
  4. Toss slices gently with olive oil and salt.

Cooking

  1. Line a baking sheet with parchment.
  2. Arrange potato slices in a mostly single layer. Overlap is acceptable.
  3. Bake 15 minutes.
  4. Flip gently, keeping any fused slices intact.
  5. Bake another 10–15 minutes, until deeply golden and crisp at the edges.

Finish & Serve

  • Sprinkle lightly with salt and pepper.
  • Serve hot, alongside Welsh rarebit or as a base for dipping.

Welsh Rarebit (Mustard-Forward, Traditional)

This is a proper rarebit: sharp, savory, mustard-led, and restrained. No beer foaminess, no spice heat, no cheese overload. Designed to sit comfortably with crisps or toast.

Sauce Ingredients

  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • ½ cup milk
  • ¾ cup sharp white cheddar, finely grated
  • 1½ tsp Dijon mustard
  • ½ tsp dry mustard powder
  • 1 tsp Worcestershire sauce
  • Black pepper, to taste
  • 1 tsp malt vinegar or lemon juice

Sauce Preparation

  1. Melt butter in a small saucepan over medium-low heat.
  2. Whisk in flour and cook 1–2 minutes, just until lightly blond.
  3. Gradually whisk in milk until smooth.
  4. Cook gently until slightly thickened.

Finish the Sauce

  1. Reduce heat to low.
  2. Stir in Dijon, dry mustard, Worcestershire, and pepper.
  3. Add cheese in small handfuls, stirring just until melted.
  4. Taste and adjust with a few drops of vinegar if needed.

Do not boil.

Serve

  • Spoon over toasted bread and broil briefly until lightly blistered, or
  • Serve warm as a dip alongside pub crisps.

Notes

  • The mustard should be noticeable but not aggressive.
  • The sauce should be pourable, not spoon-stiff.
  • This rarebit is savory, not creamy-sweet.

If you insist on deep frying, use a neutral oil (peanut, canola, or sunflower) with a high smoke point. Not olive oil.

Preparation as above Remember, drain and dry very thoroughly with towels: moisture is the enemy of crispness and safety.

Frying

  • Heat oil to 350°F (175°C).
  • Fry potatoes in small batches. Do not overcrowd. Allow some slices to touch and overlap.
  • Fry 2–3 minutes, stirring gently once or twice, until:
  • Edges are golden
  • Centers are set but not brittle

Draining & Seasoning

Remove crisps with a spider or slotted spoon. Drain briefly on a rack or paper towels. Season immediately with salt and black pepper.