Blas Y Tir - The home of welsh produce - Our Recipes

Homemade Crisps with Vinegar Salt

Ever fancied hearing the crunch of your own homemade crisps? Award-winning head chef Will Holland brings us this simple, but delicious recipe to create crisp heaven. He’s even got a top tip for creating homemade salt and vinegar flavour crisps that are as crunchy as any packet, genius!

Award-winning head chef Will, now of Coast restaurant in Saundersfoot, was one of the youngest chef’s to win a Michelin star (before he was 30!), The Good Food Guide named him as (one of the) “ten most influential chefs of the next decade” and he was awarded an Acorn Award as one of the industry’s highest achievers under the age of 30!

Inspired by Blas y Tir baby potatoes, these crisps are bound to impress and are so moreish you’ll be wishing you’d more!

Find out more about Will and Coast restaurant here!

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  • 10 minutes
  • Serves 4 (as a snack!)
Homemade Crisps, Will Holland
Coast, Saundersfoot, Will Holland
Will Holland, Chef

Ingredients

  • 1kg Blas y Tir baby potatoes
  • Halen Mon Anglesey Sea Salt
  • Good quality Malt vinegar (Will likes ‘The Artisan Malt Vinegar Company’)
  • Vegetable oil (for frying)

Method

  1. Leaving the skin on the potatoes, use a Mandolin to thinly slice the potatoes, leaving them to one side. If you don’t have a Mandolin you could use a potato peeler to create thin slices, although you may not get an even shape.
  2. Heat the deep fat fryer to 140°C (or deep frying pan), and add the crisps in one at a time to ensure they don’t stick together. Remember to be really careful when dealing with hot oil.
  3. The crisps only need seconds, so when they’re browned remove and leave on a piece of kitchen towel to soak up any excess fat.
  4. Add whatever topping you fancy! Will’s favourite is salt and vinegar, which is really simple to make, just see below!

Vinegar flavoured salt

    1. Using Halen Mon Sea Salt, or a good quality coarse salt, transfer a small amount of salt to a small ramekin or dish.
    2. Add a small amount of good quality vinegar to the salt in the dish, adding until the salt is covered and browning in colour, but not wet.
    3. Leave the mixture in a warm, dry place, such an airing cupboard, or on top of a radiator until the mix is dry.
    4. Sprinkle on top of your crisps!
    5. TOP TIP: If you transfer your vinegar slat into an air-tight container you can keep indefinitely and use for crisps, fish and chips, and other delicious dishes!

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