Using a mandolin, slice the potatoes into
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.
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