In London’s competitive restaurant scene, a new culinary trend is emerging: making potato crisps from scratch. Several top chefs at prominent establishments are replacing conventional bagged crisps with freshly prepared versions, elevating what was once a simple snack into a refined accompaniment.

At Vesper, a recently opened restaurant on Exmouth Market helmed by chef Jackson Boxer, salt-and-vinegar crisps prepared to order have become a standout item on the menu. These crisps are paired with a smoked onion, pepper jelly, and trout-roe dip, complementing the restaurant’s signature mini vesper martini. Boxer emphasizes the importance of homemade crisps, noting that commercial varieties often lack the structural integrity needed for dipping and typically do not deliver a true potato flavor.

Similarly, at Planque in Haggerston, chef Seb Myers creates thin, golden crisps served alongside steak tartare. Myers highlights the establishment’s dedication to preparing nearly all components in-house, citing the effort as key to achieving the desired freshness and flavor. He advises keeping seasonings simple—such as salt, pepper, oregano, or rosemary—to let the quality of the crisps shine, especially while still warm.

At Toklas, located near the Strand and known for its art-filled setting, chef Chris Shaw’s team crafts crisps paired with a mussel escabeche. Shaw points out that most commercial crisps include preservatives or artificial flavorings, so making them fresh allows for cleaner, more natural flavors. Their crisps are lightly seasoned with salt and dried oregano.

Chefs agree on best practices for preparing homemade crisps. Boxer recommends slicing potatoes thinly with a sharp mandoline and rinsing them under cold water to remove excess starch before thoroughly drying and frying at 180 degrees Celsius. For those aiming to replicate a classic salt-and-vinegar taste, Myers suggests using vinegar powder rather than liquid vinegar to avoid sogginess.

As this trend gains traction, making crisps from scratch is emerging as a subtle but impressive way for hosts and restaurateurs to enhance their offerings, blending simplicity with craft in a dish often taken for granted.