Potato Chips

Ingredients:

1 Kg Potatoes (Carisma)

1 tsp Dried D’Espelette chili flakes

1/2 tsp Ground black pepper

1 tsp Dried Aleppo pepper chili flakes

120 ml White balsamic vinegar

3 tsp Maldon sea salt

Neutral oil to fry (Vegetable or Canola)

Thin & crispy chips! nothing more to say, a perfect snack or companion for a cured meat sandwich and ice cold fizzy drink. A perfect Sunday lunch.

Method

Using a mandoline, slice your potatoes around 1/2 millimetre thickness. leave to soak in a bowl with cold water and half the white balsamic vinegar for 15 minutes. With your hands stir the potatoes in the water. Drain the water and repeat the process one more time using the remainder of the white balsamic vinegar. Once the potatoes have soaked for 30 minutes, drain and pat dry.

Combine the salt, pepper, Dried D’Espelette chili flakes and dried Aleppo pepper chili flakes into a bowl and combine to make the seasoning for the potatoes.

In a pot, half fill with vegetable oil and bring up to 195 Degrees. In batches, individually place the potato slices in the pot while being careful not to over fill the pot. fry the potatoes while regularly stirring until golden brown, around 3-4 minutes. Be careful to keep an eye on the potatoes as they can burn very quickly.

Remove the potatoes from the oil, onto a tray with paper towels draining off any excess oil. While still hot, season the potatoes generously with the seasoning mix, ensuring you are coating every potato slice.

Place the chips in a bowl for instant consumption or store away in an air tight container.