Homemade Salt & Sarson’s Vinegar Crisps

Made with Sarson’s Malt Vinegar

Malt Vinegar

Ingredients

  • King Edward or Maris Piper potatoes
  • Sarson’s Malt Vinegar
  • Peanut oil (for deep-frying)
  • Salt

Method

  1. Peel and slice King Edward or Maris Piper potatoes potato into paper-thin slices using a mandolin or food processor.
  2. Soak for 1 hour in water. Drain and toss in Sarson’s Malt Vinegar, leave to soak for a further hour.
  3. Drain and thoroughly pat dry with kitchen towel and then deep fry in peanut oil heated to 180C for 1 minute 30 seconds until golden.
  4. Serving Suggestion: sprinkle with salt and serve cold.