Salt and Vinegar Crisps

• 2 large kennebec potatoes, washed
• 1 litre (35 fl oz/4 cups)

Using a mandolin, slice the potatoes into 1 mm (¹/₃₂ inch) slices and place on a clean tea towel (dish towel).

Heat the rice bran oil in a large saucepan or deep-fryer to 180°