United Kingdom
Salt and vinegar chips
Sharp enough to make you wince, good enough to make you reach for another.
70 minTime
3 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original218kcal
3 gprotein
3 gfibre
70minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
7 steps- 1Slice the potatoes 1.5 mm thin on a mandoline with the guard and rinse in cold water until clear.
- 2Soak the slices in 1 cup vinegar mixed with 2 cups water for 30 minutes.
- 3Drain and dry the slices very well on towels, pressing both sides.
- 4Heat the oil in a deep, heavy kadai filled no more than halfway to 175°C.
- 5Fry in small handfuls for 3 to 4 minutes, stirring gently, until the bubbling slows. Stay at the stove the whole time.
- 6Drain, then mist with the remaining vinegar from a spray bottle and salt at once. Let the oil recover between batches.
- 7Cool on a rack before serving or storing airtight.
Serve it like this
Serve in a paper lined basket with lemon wedges or a little extra vinegar spray on the side.
