Salt and Vinegar Crisps



  • 2 large kennebec potatoes, washed
  • 1 litre (35 fl oz/4 cups) rice bran oil
  • 1–2 teaspoons freeze-dried vinegar
  • 1–2 teaspoons maltodextrin
  • white wine vinegar (optional) to spray


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°C (350°F) or until a cube of bread dropped into the oil turns brown in 15 seconds. Deep-fry the potato in small batches, stirring occasionally, for 2–3 minutes or until crisp and golden (be careful as hot oil will spit). Drain on paper towel. Combine the freeze-dried vinegar and maltodextrin in a large bowl, mixing well to combine. Add the chips and toss gently to coat then serve.