Homemade Crisps with Vinegar Salt

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. For the vinegar salt: Transfer a small amount of salt to a small ramekin or dish. 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. Leave the mixture in a warm, dry place, such an airing cupboard, or on top of a radiator until the mix is dry.
5. Sprinkle the vinegar salt onto your crisps and enjoy!