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Smoked salt and vinegar chips

The choice of potato is essential here. Russet Burbanks are great for a crisp texture. Pep them up with any spices you like.

You'll need

4 large russet Burbank potatoes 200 ml white wine vinegar For deep-frying: vegetable oil 1 tbsp smoked sea salt ¼ tsp smoked hot paprika


  • 01
  • Peel, then thinly slice potatoes on a mandolin and transfer to a bowl. Add vinegar and set aside to marinate (30 minutes). Drain and pat dry.
  • 02
  • Meanwhile, heat oil in a deep-fryer to 160C. Add potato slices in batches, turning continuously until light golden and crisp (3-5 minutes). Drain on absorbent paper, then combine in a bowl with sea salt and paprika. Toss to combine and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Aug 2013

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