Homemade Crisps with Vinegar Salt

Introduction:

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!

Ingredients:

• 1000 g Blas y Tir Baby Potatoes
• Good Quality Sea Salt (Will used Halen Mon)
• Good Quality Malt Vinegar (Will used ‘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. 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!

Top Tip

The vinegar salt is also amazing on roast potatoes and roasted vegetables. If you transfer your vinegar salt into an air-tight container you can keep it indefinitely!

Award-winning head chef Will Holland was one of the youngest chef’s to win a Michelin star – before he was 30! The Good Food Guide has also 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 too. Now that’s an award-winning list…!